SF 

I: 239 f 




MODERN 



DAIRY GUIDE 




MARTIN H. MEYER 




GopyrigiitN". 



COPYRIGHT DEPOSIT. 




















r] g| 




DAIRY SCHOOL. MADISON, WISCONSIN. 



Modem Dairy Guide 

TO 

GREATER PROFITS 



By MARTIN H. MEYER 

Formerly Assistant in Dairying and 
Instructor in Practical Buttermaking 
at the University of Wisconsin. 

MADISON, WISCONSIN 



AUTHOR OF 

".4 Treatise on Starters'' 

and 

'Modern Buttermaking and Dairy Arithmetic'' 



Madison, Wisconsin 

Published by the Author 

1913 








Copyri 


ghted 
by 


1913 


MARTIN 


H. 


MEYER 





/v 



)CI.AH5 1600 



PREFACE 




EW and complex commercial conditions have 
arisen and crystalized into a new form of 
activity tliat demands a change of methods 
on dairy farms and to some extent, at the 
creamery. These new problems can only be 
satisfactorily solved when our dairymen and 
creamerymen jointly consider and study them. 
The dairyman must try to learn some of the funda- 
mental principles that operate and control the final results ob- 
tained at the creamery he patronizes. On the other hand, the 
buttermaker must familiarize himself with dairy farm operations 
and learn to observe the principles that underlie the production 
of clean milk and cream. 

Unless both dairyman and creamery operator posses some 
definite and accurate knowledge pertaining to each others work, 
the best results cannot be obtained. 

In order that our dairyman as well as our creameryman 
may realize most for the time and money spent in behalf of 
his work, he must necessarily acquaint himself with the latest 
teachings on subjects pertaining to his work. When he does 
this, he will not only reduce the cost of the production of 
butter, milk and cream ; but will learn by these new methods 
how best to invest his money, apply his time and arrange his work. 
In view of this great economic change, together with the 
lack of proper arrangements on dairy farms and the employ- 
ment of improper methods in the dairy, I have been prompted 
to publish "The Modern Dairy Guide to Greater Profits." 

Thanks are due to Prof. E. H. Farrington for the use of 
various electrotypes, to Prof. G. H. Benkendorf for his article 
on Whey Separation in chapter XI, and to Mr. Chas. Steffen, 
Milwaukee Health Department, for the special contribution on 
clean milk in chapter IX. 

MARTIN H. MEYER. 
Madison, Wisconsin. 
May, 1913. 



CHAPTER AND PARAGRAPH INDEX. 



Par. Page 

Chapter I — The Feediii£E of Dairy Cows 1 

1. Success obtained in handling a dairy herd 1 

2. Balanced rations necessary 2 

3. Common rations '3 

Chapter II — Milk From a Heicl May Vary in Test. . 4 

4. Care and judgment 4 

5. It is supposed that milk is blood 4 

6. How feeding may affect test and flow of milk b 

7. Complaints Irom creamery and cheese factory men. . 5 

8. Conditions patrons should remember 6 

9. How cold affects the milk of the dairy cow 6 

10. Good care necessary 7 

Chapter III — Silage As A Food For Dairy Cows. ... 9 

1 1 . Silage as a feed 9 

12. Necessary care in feeding corn silage 9 

13. Causes affecting the quality of corn silage 10 

14. Alfalfa silage 11 

15. Sanitation and the feeding of silage 11 

16. Size of silo : 12 

17. Feeding experiences 13 

18. Concrete construction for silos, barns and houses. . 16 

Chapter IV — Operating the Hand Separator 18 

19. The foundation must be solid 18 

20. Getting machine ready for use 18 

21. After the milk is separated 18 

22. Cream varies in test 19 



Par. Page 

23. How the temperature of milk affects the richness 

of cream 19 

2 4. Fullness of supply tank '. 20 

25. Speed of machine 20 

26. Unsteady foundation causes losses 20 

27. Unclean separator causes heavy loss of fat 20 

Chapter V — Care of Cream 21 

28. Separating and cooling cream 21 

29. Small cream, cans advisable 21 

30. Warm cream should not be added to cold cream. ... 22 

31. Should cream cans be left open? 23 

32. Unwashed separator cause of unclean cream 23 

33. Rich cream most profitable 2 4 

34. 30% testing cream vs. 20% testing cream 24 

Chapter VI — Dairy Houses and Coolers 2 7 

3 5. Least care given to cream and milk 27 

36. Plan for small dairy house 28 

37. Plan for complete dairy house 29 

38. Cream or milk cooling tank 29 

Chapter VII — The Grading of Cream 31 

39. Dairy teaching not heeded 31 

40. A new departure in buying and selling cream 31 

41. Why cream should be graded 32 

42. Grading of cream the only solution 3 3 

4 3. Losses from poor cream 33 

4 4. Injustice of paying same price for good and bad 

cream 3 4 

45. Paying according to grade of cream 34 

4G. Proving results 34 

47. Rule for finding the price to pay 36 

48. Explaining how the rule works 36 

49. Another method of paying for cream 37 

50. Poor cream may cause heavy losses 3 7 

51. Is the commission man to blame? 39 

52. How to establish cream grading 39 

53. Two grades necessary 40 

54. Standard for first class cream 40 

55. Standard for second class cream 40 

56. Facts to be considered in grading cream 41 



Par. Page 

Chapter VIII — The Oveinin in Buttermaking 42 

57. The Overrun 42 

58. Definitions and explanation of overrun 43 

5 9. Cause of overrun 43 

60. Variations in overrun 44 

61. Problems on overrun 4 5 

62. Different overruns 45 

63. How to find the per cent of butterfat in butter 4 7 

64. The true overrun 47 

65. Market overrun 48 

66. Comparing overruns 49 

67. Whole milk creamery overrun 50 

68. Overrun and fat in butter 52 

69. Explaining tables IV on i). .")! and V on p. •"•»?> 52 

70. Table VI 54 

71. Overreading and the overrun 5 6 

7 2. Underreading and the overrun 57 

7 3. Effect of overreading cream tests 59 

7 4. Main factors affecting overrun 61 

Chapter IX — Producing' Clean Milk and Cream 63 

75. What proper care will do 64 

76. Common barn and prize milk 65 

Chapter X — Conditions Attetting Milk 69 

77. The dairyman and clean milk 69 

78. Taints in milk 70 

7 9. Cowy flavors 71 

80. Musty flavor in milk and cream 71 

81 . Small top milk pail best 72 

82. Cause of pinholes in cheese 73 

83. Poor setting of milk 74 

8 4. Handling milk for cheesemaking 7 5 

8 5. Things to remember 7 6 

Chapter XI — Whey Separation at Cheese Factories. . 7 9 

8 6. Much fat lost at Swiss factories 80 

8 7. Recovering not so difficult 81 

88. Use exhaust steam for pasteurizing : . . . . 82 

89. Calculations involved 83 

90. Cost of equipment 8 4 

91. Division of profits 8 5 



CHAPTP^R I. 

ON THE FEEDING OF DAIRY COWS. 

The Good Judgment of the Feeder 
Makes Profitable his Herd. 

1. The Success Obtained in Handhng a Dairy- 
Herd rests ii})on a few well defined priiieii)les pro})- 
erly carried out and supported by good judgment 
and insight into the behavior of cows. 

Upon the timeh^ attention to any irregularity in 
tlie health of cows supplemented by judicious care, 
depend the profits obtained or losses sustained. 

With the dairy barn warm and dry, well lighted 
and ventilated and roomy enough for bodily com- 
fort, a healthy herd is practically an assured fact. 

The surest way to get a cow over any ill feeling 
or indisposition is to give her good hay, a warm 
bran mash and plenty of clean bedding. 

By feeding a variety of well cured roughage and 
wholesome concentrates, according to the capacity, 
productiveness and individuality of your dairy herd, 
you have laid the foundation for handling your cows 
in a profitable manner. 

The richer the milk is in butter fat, and the 
larger the quantity of such milk produced by a cow, 
the richer in fat and ])rotein forming ingredients the 
food can l)e without linrting lier digestion. 



2 MODERN DAIRY GUIDE 

The regular gTOomiug of cows during the winter 
or when employing the soiling system, is an impor- 
tant factor in the economy of the production of 
clean milk and cream. 

THE PROPER COMPOSITION OF FEED. 

2. Balanced Rations Necessary. Both practical 
and scientific men of the past and present have 
fonnd that the greatest quantity of milk can be pro- 
duced when wholesome and well balanced rations 
are fed. A balanced ration is a ration that contains 
necessary nutriment for the production of the most 
milk, meat or energy from a given quantity of food. 

The average dairy cow should be fed with food 
making a ration of 1 part of protein, casein or meat 
forming material to 5, 6 or 7 heat or fat form- 
ing ingredients. A ration is the amount of food fed 
per day. 

* '•No. I, ji BalaiK-etl Itatioii. No. II. an FiiV)alaii(e(l Ratiou. 

Corn Silage 30 lbs, ('orn Silage 30 lbs. 

Clover hay 8 lbs. Timothy hay. . . 5 lbs. 

Gluten feed -t.G lbs. Clover "hay. 3 lbs. 

Ground Corn... 3. 3 lbs. Ground Corn... 8 lbs. 

Ratio 1:6 Ratio 1:11 

It was found in feeding the above rations to an 
equal number of cows that those fed on Ration Xo. I 
gave V:? more milk than those fed on Ration No. II. 
The nutritive ratio of Ration Xo. I is one part of 
protein to 6 parts of carbohydrates; and of Ration 

* Bulli'tin No. 1.50, see Agrl. Expt. Sta., Urbaiia. 111. 



TO (JHEATEK PROFITS 3 

No. II is 1 i)art of protein to 11 parts of carbo- 
hydrates. 

It was also found that 6V-.> cows fed on Eation 
Xo. I produced as much as 9 cows fed on Ration 
No. II. This also means that by feeding the Ration 
No. II a dairyman loses $10.00 per cow for a period 
of 131 days, or about $26.90 per cow per year." In 
a dairy of about 20 cows the dairyman would lose 
about $538.00. This plainly shows that it pays to 
study the general composition of the food we feed. 

3. COMMON RATIONS. 

Corn Ensilage... 30 lbs. Corn Ensilage... 20 lbs. 

Hay 12 lbs. Clover Hay. . . . .15 lbs. 

Conimeal 1 lb. Cornmeal 4 lbs. 

Bran 4 l])s. Bran . 2 lbs. 

Oil Meal 2 lbs. Oil Meal 3 lbs. 

A ration must be increased or decreased accord- 
ing to the size of the cow, her powers of digestion 
and the quantity and richness of the milk she gives. 

Clover Hay 15 lbs. Fodder Corn. . . .35 lbs. 

Cornmeal 2 lbs. Bran 3 lbs. 

Fodder Corn. . . .15 lbs. Ground Oats. ... 5 lbs. 

Ground Oats .... 5 lbs. Hay 5 lbs. 

Cornmeal can be taken out and bran or barley 
fed instead. Or a little oil meal fed instead of either 
bran or oround oats. 



MODERN DAIRY GUIDE 



CHAPTER II. 

HOW MILK FROM A HERD MAY VARY 
IN TEST. 

4. Care and Judgment. The observant dairy- 
man is conscious of a perceptible temporary varia- 
tion in the test of the milk of his herd, influenced by 
feed and care, health of his herd, the season of the 
year and the lactation period. If he is wise, he 
recognizes this fundamental truth. 

In order to maintain his herd in the best of 
health, producing normal milk in both (|uality and 
quantity, he must necessarily feed regularly a var- 
iety of nutritious food, well balanced and suitable 
for the production of milk. 

Dairymen who succeed in maintaining a healthy 
herd, producing regularly normal milk, have exer- 
cised great care and good judgment in the manage- 
ment of their cows. 

5. It is Supposed that Milk is Blood converted 
into milk shortly before and during milking. It is 
only reasonable to believe then, that when the blood 
of a cow is impure from ill health or from lack of 
care and bad food, that the milk given under such 
conditions must also be impure and unwholesome. 
Not for a moment must we believe that an unhealthy 
cow can ])roduce normal and wholesome milk. 



TO (iKEATER PROFITS 5 

(). How Feed may Afiect the Test and Flow of 
Milk. It is an established fact and widely recognized 
among- both creamery and cheese factory men that 
feed, combined with the season of the year, exerts a 
tremendous influence on the general quality of milk 
and also on the butter and cheese made from it. 

Abnormal seasons, such as extremely dry or ex- 
tremely wet, extremely hot or extremely cold, exert 
a definite influence on the quality of milk produced. 
This change in the general quality of milk may in- 
directly be caused by the food that grew under 
extreme weather conditions, and may be directly 
affected by the weather conditions prevailing at the 
time of milking, caring for and delivering the milk 
to the factoryman. 

7. Complaints from Creamery and Cheese Fac- 
torymen. Creamerymen complain tliat their butter 
is of a soft and greasy body with a peculiar flavor 
and aroma; the flavor being of a more or less oily 
nature during extremely dry and hot weather, and 
of a i-athei' weak body during rainy season and 
during the sj^ring of the year. When i)astures are 
short and weather dry, the milk is usually more 
watery — containing less fat and casein. The test 
drops, making less butter per one hundred pounds 
of milk than during normal weather. 

The cheese factoryman complains of irregular 
butter fat tests, and smaller yield of cheese per one 
hundred pounds of milk. Not only that, but the 
curd at such times is difficult to handle, therefore 
greater care in handling the curd is necessary. These 
sudden changes tax to the utmost the skill of the 
cheesemakers and the buttermakers. 



:\r()i)i:i{x dairy (jt^ide 

8. Conditions Patrons Should Remember. The 
patrons must remember that the milk they produce 
can onU^ test regularly and x^i"oduce good cheese 
when their cows are in good health, when the food 
they feed is of good quality, when the water their 
cows drink is clean and the rations they feed are 
l)roperly balanced. They must also remember that 
excitement, sudden clianges in the food fed, cows 
getting wet in cold weather, either from rain or 
snow and chilling from cold winds, will in every 
case affect the fat of milk and greatly atfect the 
yield of cheese. Before blaming your hard working- 
painstaking buttermaker for not getting the high 
quality of butter you had expected, or accusing him 
of not giving you the test you expected, or criticiz- 
ing your ever watchful and loyal cheesemaker for 
not gi\ing you the test you wanted and for not get- 
ting as large a yield with as hue quality as you had 
figured on, think first about the conditions just men- 
tioned, wliich may have affected the (juality of the 
milk you delivered to them. 

9. How Cold Affects the Milk of the Dairy Cow. 
When our rooms are cold, we soon feel uncomfort- 
able and unable to accomplish much work, while 
after a fire has been built and we feel warm and at 
ease, our work goes on with dis])atcli and a great 
deal of hard work can be done. It is exactly so with 
the dairy cow. When she is cold and ill at ease, she 
is building a fire in her own body, with the food you 
gave her. The food that you had intended should 
])roduce butter fat and milk, she uses to keep warm 
with and then what is left she delivers to you in the 
form of milk. When you started milking, you found 



TO GREATER PROFITS 7 

the udder soft and small. Eveu your li3'pnotizing- 
and soothing: "So Bossy, So Bossy, So," does not 
bring down the nsnal large quantity of milk. You 
are disappointed in your cow, and she, if she could 
talk, would say: "1 am very much disappointed in 
my keeper, because he thinks that I can give as 
much milk when I am cold as when -I am kept 
warm." Both butter fat and casein are consumed 
in the cow as fuel with which to keep warm, and 
when cows must keep- themselves warm in cold 
barns, they cannot give much milk. Combined cold 
and wet especially tend to shrink the flow of milk. 
It is, therefore, very necessary to keep cows out of 
cold rains. 

When butter fat sells at thirty to forty cents per 
pound it makes very expensive fuel with which to 
keep cows warm, especially when we consider that 
building material is reasonable in price for the 
building of warm barns. The dairyman pays taxes 
on both his land and his cows. He s])ends high 
priced .labor and uses expensive machinery in grow- 
ing crops and wlien this is all done he thoughtlessly 
feeds this expensive food in a cold stable and runs 
his cows out into the cold and wet in fall and winter, 
at the time when cows should be indoors protected 
from cold rains and cold Avinds. When the milk 
flow, through various causes, has been lessened dur- 
ing the early stages of lactation, it is not infrequent- 
ly found that the flow of milk during the rest of the 
lactation jieriod is greatly reduced. 

10. Good Care Necessary. Give the hard work- 
ing cow all the salt she wants, all tlie clean water 
she cares to drink, and then keep her warm and dry 



8 MODERN DAIRY GITIDE 

SO tliat she will be able to grind up a great deal of 
coarse food, which she necessarily must consume in 
order to produce economically a large quantity of 
milk. Remember that from all the feed you give 
her, nature has provided that she keep out enough 
first to keep herself warm and her system in repair, 
and then, if there is anything left, she delivers it io 
vou in the form of milk. 



TO GREATER PROFITS 



CHAPTER III. 

SILAGE AS A FOOD FOR DAIRY COWS. 

11. Silage as a Feed. The modern dairyman 
has a silo in which he stores corn fodder, corn stover 
and clover or alfalfa. The silo as a means for econ- 
omical storing and preserving of food, is to the feed- 
ing of stock wjiat cold storage for provisions and the 
preserving of fruit and vegetables is to people. 

The silo supplies the dairymen's stock with suc- 
culent feed at a time when no grass grows. In other 
words, good silage is to stock in winter what grass 
is to them in summer. Silage greatly lessens the 
cost of the production of a pound of butter or a 
pound of beef. 

Properly cured silage can easily be kej^t over 
into the summer, and fed to advantage in time of 
drought when pastures are short and fodder corn 
still immature. When pastures are short and flies 
troublesome, a small ration of a mixture of corn 
silage and bran or any other ground feed will help 
to keep up the flow of milk and assist in maintaining 
the health of the cows in a normal and vigorous con- 
dition. 

12. Necessary Care in Feeding Corn Silage. In 
order to be able to get the best results from the feed- 
ing of corn silage, we must feed as a part of a ration 



10 MODERN DAIRY Gl'IDE 

such feeds as clover, hay, alfalfa, wheat, bran, oil 
meal or gluten feed. Corn silage, or any other silage 
alone, is not an ideal food, but when fed with other 
feed, silage is a great food — in fact the greatest 
single food. It is claimed that exclusive feeding of 
silage, especially when put up while too immature, 
has an injurious effect u])on the health of cows. This 
may be due to the fact that silage from immature 
corn fodder, alfalfa or clover, easily turns sour and 
becomes mushy. Any one kind of cured forage, fed 
exclusively, is not good. We must feed a variety of 
foods in order that the best results may be obtained. 

13. Causes A£fecting the Quality of Corn Silage. 
When fodder corn has grown until the stalk shows 
the first signs of ripening, when the ear begins to 
glaze and the kernel is mealy, then is the proper time 
to cut it for silage purposes. When cut at this stage 
and properly filled into a good silo, the silage when 
cured will be found to be of a dark brown color, with 
a mild sweet corn flavor. 

On the other hand, if the corn is cut when too 
green or immature, with the kernels still in the 
watery milky stage, or if the fodder is put into the 
silo when very wet from rains, invariably when 
cured, the silage will be found to be sour, cold and 
of a sickly whitish color. It will also be found to 
ferment quickly when exposed. 

Clover for silage should be cut at the stage of 
growth when the blossoms turn brown. It seems 
that the stage mentioned as the best time for cutting 
the corn plant and the clover plant for silage, cor- 
responds to the time when these plants contain the 
largest percentage if digestible food value. 



TO GREATER I'ROFITS 11 

14. Alfalfa Silage. Feeding alfalfa silage witli 
highly nitrogenous eoiiceutrated foods, sncli as oil 
meal or cottonseed meal, is detrimental both to the 
prodnetion of a full flow of milk and to the health 
of cows. For instance: A dairyman fed oil meal, 
cottonseed meal and alfalfa. He soon complained to 
his creameryman tliat for some reason his cows were 
not doing well and were falling oft" in the production 
of milk and asked him what he thought was the 
matter. His creameryiuan answered him in this way: 
"You are going to kill your cows unless you feed 
some corn meal or corn fodder or ground barley with 
the alfalfa. You are over-feeding your cows with 
protein." As soon as the change was made the cows 
began increasing in the flow of milk. This again 
shows that the dairyman must study the composi- 
tion of the food he feeds. 

15. Sanitation and the Feeding' of Silage. In 
order to produce both milk and cream free from 
silage odors, care must be taken in handling and 
feeding silage. It is better to feed silage not less 
than two hours before milking so that odors arising 
from the silage will ])ass away by the time milking 
begins. Nor should the morning feed of silage be 
placed in the feeding alley the evening before, as is 
the practice of some dairymen at this time, but 
should always be taken fresh from the silo when 
needed. Silage when fresh from the silo is much 
more appetizing than when left standing in the feed- 
ing alley, to become saturated with cow and stable 
odors by morning feeding time. Do not wet silage 
when mixing concentrates with it unless you have 
water-tight, sanitary feeding troughs. The leakage 



12 MODERN DAIRY GUIDE 

from troughs will quickly ferment and cause bad 
odors in the dairy barn. There are no taints harder 
to get rid of when once in the milk than the odors 
from silage and stable air. Milk and cream con- 
taminated with these odors have spoiled a great deal 
of both butter and cheese, and have been the cause 
of heavy losses incurred from off flavored products. 
Silage should always be fed off from the top. 
When silage is dug down into, the air enters the 
vertical walls of the silage, spoils the flavor and 
starts decay so very quickly that unless a very large 
quantity is fed daily the best part of the silage will 
be spoiled by such exposure. 

16. Size of Silo. The approximate size of a 
round silo for the average dairyman is about thir- 
teen to eighteen feet in diameter and from twenty- 
four to thirty-two feet in height. A thirteen foot by 
twenty-six foot silo will feed about fifteen head of 
cattle; a sixteen foot by thirty-two foot will feed 
about twenty-two head of cattle; and an eighteen 
foot by thirty-six foot, about twenty-eight head. It 
is much better to build two silos thirteen feet by 
twenty-eight feet eacli, than one twenty-four feet by 
forty feet, because silage should not be exposed to 
the air for too long a time. 

It is figured that a cow consumes about thirty 
to forty-five pounds of silage per day, depending 
upon the amount of concentrates fed with the silage 
and the capacity of the cow. 

An acre will produce from six to twelve tons of 
silage and in some instances even more. 



TO GREATER PROFITS 13 

17. Feeding Experiences. 

J. W. Dawson in tlie Twentieth Century Farmer, 
May 4, 1912, writes as follows: 

.''An unusually hard winter, with deep snow 
following, and an unusually dry summer, with short 
crops, has brought the live stock owners up against 
a hard proposition. With about sixty days yet until 
grass, and hay bringing $20 per ton, the stockman 
has indeed something to think about. These con- 
ditions are creating a widespread interest in the silo. 

Much has been written on this subject and many 
ideas and theories have been voiced, some of them 
l)ractical and some absurd. The owner of live stock, 
however, is not interested in either ideas or theories. 
The question he is asking is. What will a silo do for 
me? Will it pay under my conditions? Will it help 
me out of difficulties like the present one? 

The best answer to these c{uestions is, try it and 
see, but the experiences of other men under similar 
conditions will tlirow a great deal of light on the 
subject and perhaps give some of us the courage to 
try for ourselves. 

In setting down these results we are withholding 
names and addresses of tlie parties. They are all 
Nebrasak farmers and we will furnish names and 
addresses to anyone writing us and asking for them. 

First — A farmer milking eighteen cows fed the 
following ration during the winter of 1909: Daily 
ration per cow and actual cost on farm: 

Four pounds bran at $1.10 ])er cwt $.044 

Six lbs. corn and cob meal at 90c per cwt. . . .054 
Thirty lbs. alfalfa hay at $10 per ton 150 

Total cost per cow $.248 



14 MODERN DAIRY GUIDE 

Eighteen cows at 25c per day per cow $ 4.50 

For six months, or 180 days' 810.00 

That summer he put np and filled a silo, keeping 
accurate account of the ex])enses, and for the winter 
of 1910 he fed the same eighteen cows the following 
ration: 

Thirty pounds of silage at $2.50 i)er ton. . . $.037 

Ten pounds alfalfa at $10 per ton 050 

Four lbs. corn and cob meal at 90c per cwt.. .045 
Half pound oil meal at $2 per cwt .010 

Total cost per cow $.142 

Eighteen cows at 15c per day per cow $ 2.70 

For six months, or 180 days 483.00 

Saving in cost of feed in six months 324.00 

Cost of tlie silo 265.00 

Second — Two men living on neighboring farms 
joined a cow testing association. Both milked grade 
Holstein cows and sold their milk to the same party 
at the same price. Herd No. 1 consisted of twelve 
cows freshened in early summer. At the time of this 
record (March) their daily ration per cow was two 
and one-quarter pounds ground corn, eight pounds 
alfalfa and forty pounds silage; actual cost on the 
farm, 11 cents. These cows averaged seventeen 
pounds of milk ])er day, which sold for 20 cents, 
leaving 9 cents profit. 

Herd No. 2 consisted of twenty-eight cows fresh- 
ened in the fall. Their daily ration per cow was: 
Eight pounds ground corn, two pounds ground bar- 
ley, two pounds ground oats and twenty-five pounds 
alfalfa; actual cost on the farm, 28 cents. They av- 



TO GREATER PROFITS 15 

eraged twenty-two and one-lialf pounds of milk per 
day, which sold for 26y-2 cents, or IV^ cents less than 
their feed cost. 

Third — A feeder with 200 steers on feed, received 
an oft'er of $2,800, or $8 per ton, for his alfalfa crop 
in December, 1909. As he needed the hay for his 
steers, he refused to sell. That winter he fed 132 
cattle and 1,050 sheep. His books show the follow- 
ing figures: 

Cost of silo $ 650 

Cost of silage cutter 256 

Cost of erection of silo 100 

Forty acres corn at fifty bushels per acre at 

40c per bushel . . . .^ 800. 

To labor in filling silo 200 

To interest, depreciation, etc 60 



Total $2,066 

Sold in December, 1910, 200 tons alfalfa at $15 

per ton $3,000 

Investment in silo outfit and feed 2,066 

Balance in cash on hand $ 934 

•P^ourth — Last fall a man with a silo full of feed 
bought of his neighbor who had no silo twenty head 
of heifers at $16 per head. The man who sold had 
twenty head left. Both fed through the winter and 
both sold the same week. The bunch that were fed 
silage, a little alfalfa and corn, brought $26. 

In six years' work among Nebraska farmers, 
feeders and dairymen we have collected data of 
manv such results. 



16 MODERN DAIRY GUIDE 

The extension department of our State Agi-ieni- 
tural College found only live men out of 142 who 
reported that they did not have good results from 
ensilage feeding. Their investigations show that 
with an average yield of six tons of corn per acre 
the average cost of a ton of silage, in the silo ready 
to feed, is $3.03. In eastern Nebraska, where com 
will ^*ield in average years from ten to fifteen tons 
per acre, silage -costs from $1.75 to $2.75 per ton. 
Even at a cost of $5 per ton it is profitable to replace 
$10 hay. 

Think it over, you stockman." 

IS. CONCRETE CONSTRUCTION FOR SILOS, 
BARNS AND HOUSES. 

Materials and Methods. Xo matter what mate- 
rials or methods are used on concrete work, the re- 
sulting mixture if first class will quake like 'vjelly" 
or •"liver*" when shoveled into a pile and struck 
with the back of the shovel. Lean mixtures show no 
"life" but on the contrary, settle down "dead" like 
sand in water. On most small jobs the sand and 
gravel is used as it comes from the pit. If the soil 
has been stripped from the bank of gravel the ma- 
terial will usually be clean. Through freezing, 
lumps of dirt may completely ruin an otherwise 
good wall. If the material used is a coarse sand and 
gravel with grains varying in size from fine sand to 
the size of hickory nuts or larger, one sack of Port- 
land cement should be mixed with 5 to 6 cu. ft. of 
gravel. If the material used is a fine sand with 
grains of nearly unifonn size, it will require one 



TO GUEATEK I'UOFITS 17 

sack of cement to about 2Vo to 3 cii, ft. of sand in 
order to get a concrete of equal strength. As a rule, 
no stone larger than one-fourth or one-third the 
thickness of the wall or slab for which the concrete 
is intended should be used. 

Concrete can be conveniently mixed in an ordi- 
nary mortar trough or on a water-tight ])latforni 
about S ft. or 10 ft. by 12 ft. When mixing by hand. 
using bank run gra^•el, thoroughly mix the cement 
and gravel dry. Then wet and mix some more, using 
enough water so that the mixture when shoveled 
into a pile will flatten out of its own weight. 

Fine sand is expensive material for concrete. 
Use coarse sand and gravel or broken stone and use 
four and one-half to six sacks of Portland cement to 
every cu. yard of material. 

Use enough water and mix thoroughly. Extra 
mixing increases the slrength of the resulting con- 
crete. 

On small jobs wlieu the concrete cannot be shov- 
elled into place, it can economically be hoisted in 
buckets, using a large pulley or wheel and r()i)e. 

Protect fresh concrete from sun and wind and 
sprinkle with water for several days after the forms 
are removed, especially in hot, dry weather. 

A rich concrete, mixed not too wet, will give a 
good wearing surface without adding a special mor- 
tar coat on top, especially if a little cement is 
sprinkled on the surface with a sieve before the sur- 
face is trowelled. Trowel only just enough to smooth 
the surface after it has been levelled off with a 
straight edge. 



38 MODERN DAIKY GUIDE 



CHAPTER IV. 

OPERATING THE HAND SEPARATOR. 

19. The Foundation Must Be Solid. The ma- 
chine must be bolted down solid on a level concrete 
base or a solid wooden floor. The machine must 
stand true, otherwise much butter fat is lost in skim- 
ming. Take your level and test the separatar every 
two or three weeks, and if it does not stand true, 
correct it at once. 

20. Getting the Machine Ready for Separating. 
In setting up the separator follow the directions that 
came w ith your machine. Oil all bearings, adjust all 
self-oiling oil cups and start the machine slowly, 
running warm water through the bowl before run- 
ning milk through, to take out any dust or odors 
that may have collected on the bowl and its parts 
since the last separation. The water will remove 
odors and dust which otherwise would contaminate 
the cream and cause it to sour and spoil quickly. 
Be sure to maintain a uniform speed and flow of 
milk. 

21. After the Milk is Separated. Wlien the milk 
is all se])arated, take some of the freshly separated 
skim milk and rinse the bowl to remove all butter 
fat adhering. Now^ take the machine apart at once 
and place the different parts in a bucket or tank of 
warm water. Dissolve some washing powder in this 



TO GItEATER PROFITS 19 

water and wash the separator as soon as possible. 
After the machine lias been well cleaned, rinse with 
hot water. Do not wipe with a cloth, but place upon 
a rack to dry. During the fly season always cover 
the washed parts with fly netting. Wipe the frame 
of the machine with a cloth and it is ready to be set 
up again for the next separation. The machine 
must be washed after every time it has been used. 

22. Cream Varies in Test. It is common knowl- 
edge that cream varies greatly in test between any 
two deliveries from one patron. This sudden varia- 
tion in test of one patron's cream from time to time 
has caused mucli trouble both to patrons and cream- 
erymen. Not infrequently did the j^atrons of a 
creamery blame the creamei-yman for underreading 
his cream test, and, on the other hand, the creamery 
man thought that his ])atrons were trying to test his 
honesty and fairness in testing their cream and 
therefore, were thinning their cream to get a larger 
quantity, with the idea that it would test the same, 
or nearly so, and net them more butterfat. 

The creamery patron should consider well the 
explanation given in the following paragraph why 
cr^am varies in test when ajiparently all conditions 
are the same today as yesterday. 

23. How the Temperature of Milk Affects the 
Richness of Cream. Taking 85° F. as the proper 
temperature for separating milk, the ])atroii will 
notice that as the tem])erature of the milk lowers the 
cream gets richer, and as the temperature is raised 
the cream will be thinner. This is one reason why 
cream can vary much in test from one se|)aration to 
another, especially in winter when one day the milk 



20 MODERN DAIRY GUIDE 

may be separated at once after milking and the next 
day there may be a delay, causing the milk to get 
too cold, with the result that the cream will be 
richer. 

24. The Fullness of the Supply Tank also affects 
the richness of the cream. The fuller the tank, the 
thinner the cream and tlie less milk in the tank, the 
richer the cream. 

25. The Speed of the Machine. Within reason- 
able limits, the slower the speed the thinner the 
cream and tlie higher the speed the richer the cream. 
Irregular speed gives an irregular test and a heavier 
loss of butter fat in the skim milk, 

26. Unsteady Foundation Causes also more or 
less excessive fat losses in the skim milk. A shaky 
separator with irreguar speed when the milk is a 
little cold is known to have caused the loss of one 
yier cent in the skim milk or over twenty times more 
than it should. 

27. An Unclean Separator Causes Heavy Fat 
Losses. It is impossible to skim clean with an un- 
clean or dirtj^ separator. When sediment adheres to 
the inner parts of a separator bowl and is allowed to 
stay there until the next sei)aration, a ])erfect sep- 
aration is impossible. IMilk must flow uniuterru])ted- 
ly through the bowl if good skimming is desired. 
It is for this reason that some dairymen are never 
satisfied with the returns from their creamery. 
Some patrons run the butter fat into the skim milk 
and feed it to their stock, forgetting that butter fat 
at thirty to forty cents per pound makes very ex- 
pensive cattle feed. 



TO GKEATEIi I'KOFITS 21 



CHAPTER V. 



THE CARE OF CREAM. 

28. Separating and Cooling Cream. Set freshly 
separated cream into cold water and stir frequently 
nntil cold. When cold x>onr it into the regular cream 
can in which it is to be delivered or taken by the 
cream hauler. The rinsing's from the small cream 
can, into whicli the cream is separated should not be 
poured into the cold cream, but should be run 
tlirough the separator at the end of each separation. 
These rinsings, with the addition of a little more 
skim milk or water, will be sufficient to thoroughly 
rinse the separator bowl free from all fat or cream 
adhering. Rinsings may only be added to cream 
when it is very rich; otherwise it will get too thin 
for good results at the creamer}'. When this system 
of handling and cooling is followed, a good quality 
of cream is the result. 

29. Small Cream Cans Advisable for Cooling 
Cream. The shot-gun type of cii^'am can, five to six 
inches in diameter and sixteen to twenty inches 
deep, is the best type of can to separate cream into 
for immediate cooling purposes. Cream or milk 
cools more quickly in a narrow can than in a 
wide one. Less cream adheres to a narrow smooth 
can than to a wide can. For those reasons the ordi- 
nary shipping can is not so desirable for cooling 
cream when fresh from the separator as is a smooth, 



22 MODERN DAIRY GI'IDE 

narrow, straight-sided can. Tlie cleaning of the 
small can also can be more easily and thoroughly 
done and therefore this type of can is more sanitary. 
Tliis means that cream will keep sweet longer. Fur- 
thermore, by using a small can for each separation 
and adding this shortly before the next separation 
of milk, to the cold cream in the large can used for 
this purpose, a finer quality of cream is obtained 
with less expense and trouble. Every time a fresh 
lot of cold cream is added to the cold cream in the 
large can it should be thoroughly stirred and the can 
tightly covered. 

30. Reasons Why Warm Cream Should Not Be 
Mixed With Cold Cream. By adding warm cream 
the temperature of the cold cream is raised, and the 
bacteria which have been lying in a dormant con- 
dition in the cold cream, now become active and 
develop all kinds of flavors — some desirable and 
some undesirable, but mostly undesirable. When 
once the dormant bacteria become active, tliey will 
stay active, even though the cream is again cooled 
to a lower temperature than it had been cooled to 
before. This can be explained in the following man- 
ner: When a farmer plants corn he knows that the 
soil must be warm in Order to sprout the seed; but 
when once sprouted, the plant will grow at a lower 
temperature than the temperature necessary to 
sprout and start growth. This same principle, that 
ap]3lies to the sprouting of corn, ap]ilies to the 
growth of bacterial life in cream and milk. 

Aside from the above reason, the dairyman must 
stir and cool the warm cream before adding to cold 
cream to free the warm cream of anv odors that it 



TO GREATER I'ROFITS 23 

may contain, and which pass off by cooling and stir- 
ring. When warm cream containing odors is added 
to cold cream and then botli are cooled to lower 
temperature , almost all nndesirahle flavors tliat may 
liave been in the warm cream will remain in the cold 
cream and develop bad tastes. 

31. Should Cream Cans be Left Open? When 
analyzing the jn'inciples involved in cooling milk or 
cream and holding it when cold, we come to the fol- 
lowing conclusions. In cooling warm milk or cream, 
vapors are expelled, due to the contraction of the 
liquid, and these vapors carry with them odors 
which are in the milk or cream. Tliere is therefore 
less danger of contamination from the surrounding- 
air than when cold milk or cream is left uncovered. 
This is particularly true when cold milk is left un- 
covered in a room where it gradually grows warmer. 
Cream or milk should be cooled quickly and wlien 
cold it should be kept cold, with the cans closed. 

32. Unwashed Separator Cause of Unclean 
Cream. The unwashed and the uncleanly kei)t hand 
separator is the direct cause of more ])oorly flavored, 
sour and off flavored cream than tlie dairyman real- 
izes. The unwashed and uncleanly kept sei)arator is 
teeming with bad germs ready to sprout just as soon 
as they get into cream or milk. AVhen milk is se])ar- 
ated through an unclean machine, germs adhering 
to it will get into the cream and quickly si)oil its 
flavor. Even though such cream is kept sweet and 
very little undesirable flavor is noticeable at the 
time of delivery to the creamery, yet, when ri])ened 
at the creamery, the undesirable germs begin to 
grow in the cream and also in the butter made from 



24 MODERN DAIRY GUIDE 

such cream. The result usually is that the commis- 
sion house handling the butter sends a complaint to 
the secretary of the creamery. 

The dairyman, who is a little slack in properh^ 
caring- for his separator, thinking that one washing 
daily is enough, is advised to drink a cupful of the 
first cream flowing from the separator when it has 
not been cleaned, or use the cream on hot porridge. 
This will be convincing. 

33. Rich Cream Most Profitable for the Patron. 
The value of cream for butter making is based upon 
the test of the butter fat and not on quantity or num- 
ber of pounds alone. The richer the cream is, the 
more skim milk the patron will have to feed, and 
the smaller is the quantity of cream to be cared for. 
Tlierefore it is more easily cooled, requiring smaller 
utensils, less ice or cold water, and less hauling ex- 
penses. Such cream will keep sweet longer and, 
therefore, make better butter and sell for a better 
price. The expense of running a creamery is heavier 
where patrons bring thin cream than where they 
bring rich cream. 

3-1. 30% Testing Cream vs. 20% Testing Cream 
in Creamery Buttermaking. Patrons of creameries 
hold that the thinner the cream is which they de- 
liver, the more money they will receive, because the 
quantity is greater than when a richer cream is 
delivered. 

The following problems will show that an aver- 
age creamery receiving 150,000 lbs. butter fat an- 
nually may lose or gain about $1,700.00 depending 
on whether the churning cream tests 30% or 20% 
fat. The butter in each case contains 80% fat. 



TO GREATER PROFITS 25 

Creamery No. I Receiving 30% Cream. The but- 
termilk tests .15%. The amount of fat lost in the 
buttermilk is 30% (the cream test X 25% (the esti- 
mated overrun) plus 30% (cream test), subtracted 
from 100 lbs. cream, X .15% (the test of the butter- 
milk). This equals .09375. Multiply this by 500,000 
(the total cream) and we get 486.75 lbs. Formula: 
100— (30 X .25 4- 30) x .15% X 500,000 = 486.75 
pounds. Fat went into the buttermilk. 

Total fat recei\'ed 150,000 lbs. Lost in buttermilk 
486.75 lbs. Butter made 186,914 lbs. Overrun 24.6%. 

Value of butter at 30c, $56,074.20. Value of fat 
lost in buttermilk $140.62. 

Creamery No. II Receiving 20% Cream. This 
creamerv must receive 250,000 lbs. more cream to 
produce" 150,000 lbs. of butter fat, or 750,000 lbs. 
The buttermilk tests .25% or slightly higher in thin 
cream than in richer cream. The butter made also 
contains 80% fat, the same as with creamery No. I. 

The total fat lost in the buttermilk is 100 — 
(20 X .25 + 20) X .25% X 750,000 = 1,406.25 lbs. 
or 920 lbs. fat more than was lost when 30% testing 
cream was churned, valued at 30c or $276.00. 

Total butter made is 150,000—1,406.25 -h- 80% 
(fat in butter) = 185,742.3 lbs., or 1,172 lbs. less 
butter than was made from the same amount of 
butter fat delivered in 30% testing cream. The value 
of this is $351.60. 

This overrun is 23.85% or .75% less than the 
overrun from 30% cream. 

The total amount of buttermilk from this cream 
is 564,258 lbs. as against 313,086 lbs. in 30% cream, 
or 251,172 lbs. more from 20% cream. This extra 



2G MODERN DAIRY GUIDE 

amount 251,172 lbs. lias to be hauled twice over the 
road at a heavy expense, while this 251,172 lbs. 
could just as well, and should have been kept at 
home and fed while sweet. Not only do the patrons 
lose about $1,700.00 in cash annually by delivering 
thin cream, but they lose the fine results that are 
obtained by feeding sweet skimmilk and the satis- 
faction from the increased stability of their butter 
market, due to the manufacture of a more uniform 
butter of higher quality. 

Factors In Favor of 30% Cream. It costs about 
$500.00 less to deliver 150,000 lbs. fat in 30% cream. 
Makes 1,172 lbs. more butter. Loses 920 lbs. less fat 
in buttermilk. Leaves 251,172 lbs. more sweet skim- 
milk on the farm. Saving on labor, ice for cooling, 
steam and churning expense about $250.00. A sav- 
ing of an extra cream vat, value about $300.00, com- 
plete. 251,172 lbs. skimmilk is worth $250.00 more 
than the same amount of buttermilk. Furthermore, 
patrons lose more by an equal error made in testing 
when they deliver thin than when they deliver rich 
cream. Suppose a patron brings 200 lbs. of 21% 
cream and a mistake is made in testing of 1%, this 
means that instead of giving the patron 200 X .21 
= 42 lbs. fat, he gets 200 X 20% or^O lbs. A loss 
of 2 lbs. on 42 lbs. or 4-)4%. Suppose he brings 31% 
cream. 200 lbs. X 31 -= 62 lbs. fat; by an error he 
gets 30% or 200 lbs. x 30 = 60 lbs. Here he loses 
2 lbs. on 62 lbs. or 3%% as against 4%% loss when 
21% cream is delivered. 

It pays to bring rich cream, and the patron is the 
loser in every case when he brings thin cream. 



TO GREATER PROFITS 



CHAPTER VI. 

DAIRY HOUSES AND COOLERS. 

35. Least Care Given to Cream or Milk. Dairy- 
men as a rule exercise great care in tlie selection and 
care of their stock. They are very careful in the 
preparation of the soil, selection of seed, cultivation 
of the crops and in the cutting and curing of grain 
and hay. They invest much money in the dairy farm 
ec|uipment, hire ex])ensive labor and thus are under 
very heavy expenses. When dairymen have dojie 
all those things with great care, they too frequently 
allow butter fat worth 30 — 40c per ])ound to partly 
lose its flavor and keeping quality by not taking- 
good care of either milk or cream during the early 
stages of production. Besides this they demand the 
highest market price for it. 

Were dairymen fully conscious of the dangers of 
the contamination of milk when kept in a poor place 
at any time after it is drawn, they would take better 
care of it. We must remember that air coming in 
contact with milk contaminates it when such air is 
laden with dust or filled with any odors that we can 
smell. The key to the production of clean, fine tast- 
ing milk, with good keeping qualities, is keeping 
milk from coming in contact with air and cooling it 
immediatelv when drawn. 



28 



MODERN DAIRY GUIDE 



When we consider that most dairymen have all 
necessary arrangements for their poultry, pigs, 
cows and horses, we fail to understand why they 
have not made any provision for the highest priced 
farm f)roducts — milk and cream. 

In order to assist the dairyman in building inex- 
pensive dairy coolers and houses so that he may be 
able to better care for his milk and cream, I submit 
the following for his careful consideration. 



Dra 



Cooling 
TanK 

T 



'^m ^ 



For Small Cans 

Concrete Floor 



Plan of Dairy house 
Fig -A 



36. Figure A. Plan of Dairy House. This plan 
is a simple design for either concrete or wood con- 
struction as desired. It may also be made larger or 
smaller according to the size of the dairy farm. This 
plan is also advisable for a dairy house to be con- 
structed in one of the dairy barns in which the milk 
as soon as drawn can be set in cold water. Imme- 
diate cooling is the best way to preserve both milk 
and cream from early souring. After the milk is all 
drawn it can be removed farther away from the barn 
to a special dairy building of this or any other 
description. 



TO GREATER TROFITS 



29 




PLAN of Dairy House 
Fig.B- 



37. Figure B. Complete Dairy House Plan, This 
kind of a dairy house can be placed either some dis- 
tance away from the dairy barn or built next to the 
barn on the end farthest removed from the barn 
yard. 

There are two doors, because the building is par- 
titioned so as not to allow odors from gasoline en- 
gine, oils or wash sinks to get into the cooling room. 



Insulation , A 

(Saw Dost- or Chatf> 









' I cWood 
^ ^'! ■.^^^ ' ^:.4. ' ;^l:l;!^.^^r^M:^■■■.■M:^■^^ 



JM4^ tf^ E?WiiJJ^^iJ;V^'4^'i 



on Crete • 



Plan 



Cream Coou\n6 Tank 
ng.'c- 



38. Figure C. Cream or Milk Cooling Tank. 
This is an ordinary concrete tank set one-third in 



30 MODERN DAIRY GUIDE 

the ground, with a wooden jacket filled with either 
sawdust or chaff. 

Such a tank can be very conveniently placed in 
any dairy barn to be used for immediate cooling of 
milk as it is drawn, unless the milk is to be separ- 
ated. 8ucli a tank is especially adapted for the cool- 
ing of milk for cheese factories, and cream for 
creameries. 

Dairy House Construction. 

The walls of whatever material should have an 
air space to keep tlie frost out. 

The roof should not be flat, but have about 40 
degree pitch and form a gable. In each gable allow 
a screened window to act as a ventilator which will 
keep the dairy house cool; while a flat roof will 
make it too hot to work in during the hot months, 
and difficult to keep the cream or milk cool. 

Change the water frequently and connect the 
cooling tank with tlie watering trough. 

Plant a few trees around tlie dairy house which 
will help to make it cool and pleasant. 



TO GREATER PROFITS 



CHAPTER VII. 

THE GRADING OF CREAM. 

39. Dairy Teaching Not Heeded. To a great ex- 
tent the dairyman has ignored dairy teachings and 
has refused to listen to the advice and pleadings of 
his creameryman, that lie take better care of his 
cream. In a matter-of-fact way some dairymen re- 
ply, "I receive the same price for cream which is 
poorly taken care of as for cream which is well 
taken care of, so why should I take greater j^ains in 
caring for my cream and incur heavier expense, 
when I do not get paid for it." 

40. A New Departure in Buying and Selling' 
Cream. From the very beginning of the develop- 
ment of agriculture, farm products, with the excep- 
tion of dairy ])roducts, have been sold according to 
their quality and purity. 

Dairy butter, which varies greatly in quality, is 
generally accej^ted by the country merchant on the 
one quality basis. The country merchant knows that 
he will lose money by handling this butter, but in 
order to keep the good will and the store trade of 
the dairyman he is willing to lose on the butter 
transaction and regain the loss on the store trade. 

This system of ]^aying one price regardless of the 
quality, has established the wrong idea of a right 



32 MODERN DAIRY GUIDE 

standard of quality in the minds of dairymen and 
they firmly believe that all butter is good butter and 
therefore, demand the highest price for their dairy 
butter. Since the dairyman received in the past the 
same price for dairy butter, he now feels that he is 
entitled to the same j^rice for his cream regardless 
of its quality. This method of paying the same 
price for poor as for good dairy butter has extended 
its bad influences to the selling of cream and is 
working against maintaining a high standard of 
quality in butter and the enforcement of selling and 
buying- cream by grade. 

In spite of up-to-date creamery methods, high 
class dairy teaching and properly trained butter- 
makers, the quality of the butter on the market to- 
day is not getting better, and this is due to poor 
cream. It is hoped that the turning point toward 
permanent improvement in the quality of cream has 
come with the establishment of the grading system 
and the building of little dairy houses and coolers 
and better dairy barns for better caring for cream 
or milk. 

41. Why Cream Should be Graded. When a 
dairyman offers for sale two dairy cows that differ 
much in their milk production and age, he does not 
expect to receive the same price for each. 

Business ordinarily is organized on the basis of 
quality, and all transactions are governed by the 
quality of the product under consideration and the 
price regulated accordingly. 

When we cease to i)ay for efficiency we cease to 
get efficiency. When we stop paying for what 



TO GREATER PROFITS 33 

quality is worth, we will not g-et quality. By paying 
the same price for i)oor cream as for good cream we 
destroy the only commercial incentive conducive to 
the production of abetter grade cream. 

42. Grading of Cream the Only Solution. The 
only .solution then, according to the principles that 
govern the quality of cream, lies in grading and 
paying less for poor cream than for good cream. 
This seems to be the only way to get a permanent 
improvement in the quality of cream. Not until a 
sufficient ditference in price is made can we hope for 
a better quality of cream and a finer quality of 
butter. 

Prof. G. H. Benkendorf of the Wisconsin Dairy 
School, Madison, Wis., in Bui. No. 220, writes: 

"If the quality of the 105,000,000 ])ounds of but- 
ter made in Wisconsin each year could be so im- 
proA'ed that its value increased one cent per pound, 
there would be an addition of a little over $1,000,000 
per year to the receipts for butter made in this 
state." 

43. Examples Showing Losses From Poor Cream. 
Suppose twenty patrons patronize a creamery. Ten 
of these bring first class cream and the other ten 
bring second class cream. The total butter fat de- 
livered each year amounted to 100,000 pounds. 
50,000 pounds is first class butter fat and 50,000 
pounds is second class butter fat. First class butter 
fat sold at thirty-two cents per pound, but when 
both the jjoor and good cream were mixed and 
churned the butter sold for two cents less, that is, 
for thirty cents, instead of thirty-two cents per 
pound. Churning both good and poor cream to- 



.30 


; ( ii 


.30 


ii ii 


.30 


ii ii 


.02 


ii ii 


.02 


ii a 


$.32 : 


= $32,000 




= $30,000 



34 MODERN DAIRY GUIDE 

gether is tlie general practice and cannot be differ- 
ently done at tlie present time, except in creameries 
of sufficient size. 

44. When Paying the Same Price for Poor and 
for Good Cream According to Above. 

Extras, 1st class cream butter sells at $.32 per pound 

Butter made at the creamery sells at 

Patrons bringing poor cream, receive 

Patrons bringing good cream receive 

Patrons bringing good cream lose 

Patrons bringing poor cream gain 

Proving the above. 
Total butter fat, 100,000 pounds at 
Butter sold at 30c X 100,000 

A total loss of $2,000.00, or $200.00 for each pa- 
tron each year bringing good cream and a gain of 
$200.00 for each patron bringing poor cream. In 
other words, the ten patrons bringing good cream 
paid $200.00 each, every year, to the ten patrons 
bringing poor cream as an encouragement to keep 
on bringing poor cream, without one word of pro- 
test, except reprimanding their buttermaker for not 
making better butter from their cream. 

45. Paying Patrons According to the Grade of 
Cream They Bring. 

When butter sells as Extras, $.32 per pound 

Price recei\ ed for butter, .30 " '' 

Patrons bringing good cream receive .32 "• " 
Patrons bringing poor cream receive .28 " " 
Difference paid per pound, .04 " " 

46. Proving the Above Illustration: Total butter 
fat received 100,000 pounds; sold for $.30 per pound; 



TO GREATER TROFITS 35 

losing- $.32—30 = $.02 i)er pound, or 100,000 pounds 
X 2c = $2,000.00 on all cream received each year. 
This loss was caused by ten patrons bringing 50,000 
pounds of poor butter fat in cream. A loss of 
$2,000.00 on 50,000 pounds of butter fat equals 
$2,000.00 ~ 50,000 i)ounds, or 4c per pound. 

Proving It Another Way: 

Ten patrons bringing 50,000 pounds of good butter 

fat at $.32 =>lfi,000.00. 
.Ten patrons bringing 50,000 i)ounds of poor butter 

fat at $.28 =. $14,000.00. 
Total paid out to both kinds of patrons, $30,000.00. 
Total monev received for 100,000 pounds at $.30 

= $30,000.00. 

The overrun is not taken into consideration in 
these problems, for the reason that patrons are ])aid 
for butter fat at the price received for butter, and 
the overrun goes to cover running expenses. 

There are a large number of co-operative cream- 
eries conducting their business in the same manner 
as illustrated above. Under these conditions a dairy- 
man keeping twenty cows, each producing 250 
pounds of butter fat, or 5,000 pounds each year, may 
lose or gain about $2,000.00 during ten years. If the 
dairyman takes good care of his cream he saves 
$2,000.00, but when one-half of the patrons, as illus- 
trated above, bring ])oor cream, and all get paid the 
same price, each patron bringing good cream has in 
ten years paid $2,000.00 to the ])atrons bringing ])oor 
cream — enough to build a handsome and comi)lete 
dairv barn. 



3G MODERN DAIRY GUIDE 

This $2,000.00 is saved on a twenty eow dairy 
farm. On a thirty cow dairy farm it will be $3,000.00 
and on a large one hundred dairv farm it amounts 
to $10,000.00 in ten years, or $1,000.00 in one year. 

I would ask patrons to no longer pay their hard 
earned money to those who do not care to take bet- 
ter care of their cream, but to insist on the grading- 
of cream. 

47. Finding the Price for the Butter Fat Deliv- 
ered in Poor Cream in Co-operative Creameries. 
Rule: Multiply the loss per pound caused by poor 
cream by the number of pounds of butter on which 
the reduction was made. Now find tlie number of 
}iounds of butter fat in the poor cream and divide 
the total loss by the pounds of butter fat in poor 
cream. The quotient is the average price per pound 
lost. Subtract the average price lost per pound from 
the price quoted for good cream butter and the re- 
sult is the price to be paid for butter fat delivered 
in poor cream. Multiply the pounds of butter fat in 
each patron's poor cream and the result is the 
money due him. 

48. Illustrating the Working of the Above Rule. 
A creamery receives monthly 20,000 pounds of but- 
ter fat; total good cream delivered 15,000 pounds of 
butter fat; total poor cream delivered 5,000 pounds; 
average uniform price 35c per pound. On two week- 
ly shipments a cut of one cent was made, or a cut of 
one cent on 10,000 pounds X Ic = $100.00 loss. 
$100.00 ~ 5,000 pounds poor butter fat = 2c per 
pound. Price of good cream butter 35c less 2c = 33c 
to be paid. Patron A delivers 200 pounds of cream 



TO GREATER PROFITS 37 

testing 30^0 = 60 pounds of butter fat. 60 X 33c 
= $19.80 instead of $21.00 lie would have received if 
his creani had been good. 

49. Another Method of Paying for Cream. It 

seems that the most satisfactory method for both 
the dairyman and creameryman, whether co-opera- 
tive or individual management, is to pay each pa- 
tron according to the quality of the cream he brings. 
This price varies from three to ten cents per pound, 
according to the condition of the cream. 



Date 


Patron 


Pat Lbs. 


Del. 


Grade 


Price Value @ 3 2c 


Losses 


Jan. 


3, A 


30 




2nd 


25c $7.50 


$2.10 


Jan. 


6, A 


25 




1st 


32c $8.00 




Jan. 


10, A 


28 




1st 


32c $8.96 




Jan. 


15, A 


45 




2nd 


25c $11.25 


$3.15 



Total, 128 $5.25 

There are many creameries that have had a loss 
from one to five cents ]:>er pound on all butter made, 
due to the delivery of such cream as patron A 
brought to his creamery, on January 3rd and 15tli. 
Suppose that ]^atron A's cream delivered on Jan- 
uary 15th caused a loss of one-half cent per pound 
in a churning containing 1,200 pounds of butter, or 
$6.00. Here the $3.15 which patron A received less 
for his cream caused a loss of $6.00 to the creamery 
companj^ 

50. A Few Cans of Poor Cream May Cause Heavy 
Losses in a Single Churning. In practical creamery 
l)utter making it is not uncommon to lose very heav- 
11}'' in a single churning on account of a can or two 
of poor cream. I firmly believe that if patrons had 
experience in creamery buttermaking, they would 



38 MODERN DAIRY GUIDE 

not deliver so much poorly taken care of cream, nor 
would they blame their buttermaker for all the poor 
butter made. How can a buttermaker manufacture 
good butter from old cream when a "christian sol- 
dier" could not have done it? 

A FEW ACTUALLY KNOWN LOSSES. 

Twenty-five pounds of bitter flavored cream ad- 
ded to 1,600 pounds of fine, clean, pasteurized cream 
making 600 pounds of butter caused a loss of five 
cents per pound, or $30.00 in one churning. Another 
instance: A patron delivered three eight-gallon cans 
of 25% testing cream, containing 48 pounds of but- 
ter fat, causing a loss of one cent per pound, or $8.00 
in the churning of 800 pounds. This one patron, 
causing a loss of $8.00, should not have received 35c 
per pound, but only 18c per pound. He delivered 
48 pounds of butter fat at 35c per pound, amounting' 
to $16.80, causing a loss of $8.00. $1680 — $8.00 = 
$8.80; 48 pounds at 18c = $8.64. Is it just to allow 
poor cream to spoil the market value of butter and 
then have those i)atrons who bring good cream 
stand the loss caused by the poor cream? 

These few instances clearly show the present 
condition on dairy farms, the attitude of the patron 
toward the production of better cream, the lack of 
knowledge on the part of the dairyman in providing 
for better care of milk and cream and the instability 
of intensive co-operation. 

There is not a book large enough to hold ex- 
periences of troubles and losses caused by poor 
cream, yet in the face of all these troubles and 



TO GREATER RROFITS 30 

losses, patrons continue year after year to deliver 
cream that is not well taken care of, thereby causing 
heavy losses and accepting such losses in many in- 
stances as a matter of course. On the other hand, 
where patrons do not take so kindly to such losses, 
the hard working and painstaking buttermaker 
comes in for a heavy share of the blame which he 
does not deserve. I wish the patrons to remember 
that buttermakers, as a class, are ten years ahead of 
their patrons in the understanding of the problems 
pertaining to their work; but no buttermaker can 
make good butter from ]ioor cream. 

51. Do Not Blame the Commission Man When 
the Butter Does Not Sell. I wish to impress firmly 
upon the minds of both the dairyman and the 
creameryman, tliat unless the butter is off flavored 
and cannot be sold for full market price, the com- 
mission man will sell it for the highest price. In 
many instances, should the creamery buttermaker 
receive his own butter at the commission house, he 
would not believe that it was his butter, and this is 
not due to any fault of his, but to cream which has 
not been ]iroperly cared for. 

52. How to Establish the Grading of Cream. The 
foregoing facts are sufficient to make it clear to the 
patron that selling cream by grade is best for his 
interests first, last and all time. The patrons taking 
good care of their cream are getting less for their 
butter fat than tlieV should, and those who bring 
poor cream to the creamery are getting more than 
they should. The painstaking patrons have been 
losing thousands of dollars through the carelessness 
of some neighboring patron. 



40 MODERN DAIRY GUIDE 

Call a meeting of all your creamery patrons and 
put the grading of cream plainly before them. In- 
sist, that from now on, those who take good care of 
their cream will not stand for the losses caused by 
tliose who bring poor cream. Good cream should 
bring top market price, and poor cream less. Ar- 
range to have your buttermaker grade all cream and 
pay each patron what rightly belongs to him. 

53. Only Two Grades Necessary. First and sec- 
ond grades are sufficient for properly grading 
cream, and simple enough for laying a permanent 
foundation for the improvement of the quality of 
cream used for butter making. Two grades of cream 
are easily recorded at the creamery and any differ- 
ence as to quality which may arise is not difficult 
to explain to patrons. 

54. Standard for First Class Cream. All cream 
that is sweet and clean, slightly acid, if otherwise 
clean, or any cream good enough for making first 
class butter. 

Acidity not to exceed three-tenths to four-tenths 
per cent unless very clean otherwise. 

Butter Fat Test Should Not be Less Than 25%. 

55. Standard for Second Class Cream. All cream 
hot grading first class, but good enough for making 
butter grading second and better. There cannot be 
any definite standard for acidity in the second 
grade. The butter fat test should not be less than 
20% and this should be raised as soon as practicable. 

Regarding Standards. The per cent of acidity, 
as well as the per cent of fat that cream should con- 
tain in order that the grade be determined, must for 



TO greati<:r profits 41 

final settlement rest with the person doing the grad- 
ing. This also holds good with regard to flavor and 
aroma in cream. 

The standards here suggested are to serve as a 
guide only and not as a set standard used in estab- 
lishing the grading of cream. 

56. Facts to be Considered in Grading Cream: 

1. No hard and fast rule can be laid down which 
will apply equally to all cases. 

2. Cream may be quite sour and still make good 
butter, providing it is both clean and rich in but- 
ter fat. 

3. Cream may be sweet and rich and still not 
good enough for making first class butter. Such 
cream may contain peculiar flavors. 

4. Age alone is not always an indication that 
cream does not make a fairly good grade of butter. 

5. A delicate sense of smell is the chief asset in 
quickly and accurately grading cream. Other meas- 
ures are of only secondary importance and their ap- 
plication is only necessary in case a difference of 
opinion arises about the grade of cream. 

6. The acid test is not |)ractical where cream is 
graded as gathered, due to weather conditions, as 
well as the difficulty of handling an acidity outfit on 
the road. 



42 MODERN DAIRY GUIDE 



CHAPTER VIII. 

THE OVERRUN IN BUTTER MAKING. 

The Overrun is to Creamery Butter Making what 
a water gauge is to a boiler and a steam gauge to 
an engine. The amount of overrun a creamery ob- 
tains is a true index to its method of management. 
Upon the per cent of overrun obtained rests the suc- 
cess or faihire of any creamery. It is important to 
know the per cent of overrun obtained as well as to 
know whether the overrun is a true or a false one. 
The creamery man should know whether calcula- 
tions are based upon the number of pounds of butter 
fat received in milk or cream, and whether the 
weight of butter from the churn, or the weight taken 
from market returns constitutes the basis of over- 
run. 

57. The Overrun. The amount of overrun is in- 
fluenced by the composition of the butter made and 
varies according to the variation in the composition 
of the butter. The maximum overrun which can be 
obtained is governed by established standards of 
moisture and butter fat, and is locally influenced by 
the demands of commission houses for butter of a 
certain composition. In order to be able to demand 
a certain overrun from creameries, we must know 
what kind of butter their market demands, as well 



TO GREATER RROFITS 43 

as what system of cream getting is practiced and 
the method of calculation employed. 

The efficiency of the working of a creamery can- 
not be accurately judged by the per cent of overrun 
obtained,, unless intelligent inquiry has been made 
as to the basis on which the overrun is calculated. 

58. Definitions and Explanations, (a) The over- 
run is the amount of butter made in excess of the 
amount of butter fat bought, whether this is in milk 
or cream. The amount of butter made in excess of 
the butter fat is called overrun because more butter 
is made than there is butter fat. 

The term ' ' yield ' ' should not be used as meaning 
overrun in butter making. This term is properly 
applied in cheese making, meaning the amount of 
cheese made, either per hundred pounds of milk or 
per pounds of butter fat in one hundred pounds of 
milk. 

(b) The Per Cent of Overrun. By the per cent 
of overrun we mean the quantity of butter made in 
excess of every hundred pounds of butter fat re- 
ceived and made into butter. When the overrun is 
eighteen per cent it means that for every one hun- 
dred pounds of butter fat, one hundred and eighteen 
pounds of butter were made, 

(c) Percentage of Overrun. By percentage of 
overrun we mean the quantity of butter made in ex- 
cess of any quantity of butter fat received and made 
into butter. 

59. Cause of Overrun. The overrun is due to the 
incorporation of salt, casein, moisture and other 
minor ingredients which enter into the composition 



44 MODERN DAIRY GUIDE 

of milk and are retained by the butter in the process 
of manufacture. The main factor affecting the over- 
run is the variation in tlie per cent of salt and mois- 
ture present in the butter. 

60. Variations in Overrun in Whole Milk Cream- 
eries. Where whole milk is received, the overrun is 
influenced b}^ errors in weighing, in sampling, in 
caring for samples, in reading tests, as well as by 
spilling milk, by inefficient separating, by not flush- 
ing separator bowls, by leaky vats, by lack of atten- 
tion during pasteurization, by improper ripening of 
cream, by insufficient cooling before churning, by 
cliurning at abnormal temperatures, by churning in 
a leaky churn, and by employing im])roper methods 
in washing, salting, working and handling the 
butter. 

Variations in Overrun in Hand Separator Cream 
Creameries. In a hand separator cream creamery 
we And all of the above causes affecting the over- 
run, exce])t the loss sustained through mistakes in 
the separating of milk. In addition to these we have 
the spilling of cream during transit (it having been 
weighed at the farm by hauler), the taking of cream 
from cans on the way to creamery, and favoritism 
sliown patrons by hauler taking the sample of cream 
before the rinsings have been added and the cream 
weighed and recorded. 

True and False Overrun. True Overrun. The 
only correct or true overrun is the overrun deter- 
mined by basing calculations ujion the total amount 
of butter fat received and the amount of butter 
made, according to its weight after being taken from 
the churn, })acked and weighed. Any losses occur- 



TO GREATER PROFITS 45 

ring later, through the handling or holding of bntter 
are termed either avoidable or unavoidable losses, 
and do not affect the true overrun. In order to fully 
explain the difference between the true and false 
overrun, one problem will be used as a basis for com- 
parison and will be used in each case to show the 
difference between the two. 

61. Problem: Keceived in "20,000 lbs. of 4% milk, 
800 lbs. of butter fat. From this 975 lbs. of butter 
were made. What is the true overrun expressed both 
in per cent and percentage? Answer: Percentage of 
overrun 175 lbs. Per cent of overrun 21.875 per cent. 

In figuring the true overrun for both whole milk 
and hand separator cream creameries, 2 per cent 
losses are allowed for whole milk creameries and 1 
per cent losses are allowed for hand separator cream 
creameries on the total butter fat received. Solu- 
tion for whole milk creameries: Butter fat received 
= 800 lbs.; butter made =: 975 lbs.; difference =- 975 
— 800 = 175 lbs.; per cent of overrun would be: 
(175^800) X 100 = 21.8757^. 

Percentage of overrun would be: 800 X 21.875 -^ 
100 = 175 lbs. The true overrun is 21.875%. 

62. Market Overrun. (False Overrun). Overrun 
calculations based ui)on any other basis than the 
above standard are called "false," as, for instance, 
when the overrun is based u|)on the total fat re- 
ceived and the market weight of butter sold. From 
personal experience, as well as from reports received 
from hundreds of creameries, the losses sustained in 
the handling of butter from the time it is taken from 
the churn, are assumed to be about IVi per cent. 



46 MODERN DAIRY GUIDE 

When we include the loss of 2 per cent incident to 
the handling of the butter fat before and during 
churning, the total loss would be about 314 per cent 
of the total butter fat received in whole milk. In 
hand separator cream the loss is about 1 per cent 
less, except where a number of cream buying sta- 
tions or wagon cream routes are connected with the 
creamery. In this case the difference between the 
total butter fat bought of the patrons and the butter 
fat actually recovered in the butter varies from 2 to 
5 per cent of the total butter fat bought. 

Overrun Based Upon Market Returns, To illus- 
trate: Butter fat received = 800 lbs:; butter made 
= 975 lbs. Loss sustained = I'^Afo of 975 or 12.1875 
lbs. Market return weight = 975—12.1875 or 962.- 
8125 lbs. Market overrun = 962.8125—800 or 162.- 
8125 lbs. (162.8125 -f- 800) x 100 = 20.35 + %. 

Another false overrun freciuently met with is the 
overrun obtained when calculations are based upon 
the composition of butter, no allowance being made 
for losses sustained at the creamery after churning 
or during transit. 

Overrun Based U])on Composition of Butter. To 
illustrate: Butter fat received = 800 lbs.; loss at 
creamery 2% (800 X 2) ^ 100 =. 16 lbs. loss. 

Butter fat recovered in butter: (800 — 16) or 784 
lbs. Butter made = 975 lbs. 

Per cent of overrun: 975— 78-J- = 191 lbs. the 
overrun in lbs.; 191 -=- 784 ^ .2436 the overrun for 
each pound of butter fat; and for every 100 lbs. the 
overrun is .2436 X 100 = 24.36%. 

Overrun based ui)on the composition of butter 
24.36%. 



TO GREATER PROFITS 47 

Market o^'elTlln 20.35%. 

True overrnn 21.875%. 

Making 975 lbs. of butter from 784 lbs. of actu- 
ally recovered butter fat, we get the following com- 
position: Fat 81.41 per cent, salt 2.70 per cent, 
casein 1 per cent and moisture 15.89 per cent, mak- 
ing up the total of 100 x)er cent. 

63. How to Find the Per Cent, of Butter Fat in 
Butter when the amount of butter made, butter fat 
received, and losses at the creamery are known, as 
per the given composition. 

Butter made is 975 lbs., butter fat received is 
800 lbs., loss at creamery is 2 j)er cent. 

Butter fat = 800 lbs.; Loss = (800 X 2) -4- 100 
=- 16 lbs. 

Butter fat in butter is: 800 — 16 or 784 lbs. 

Butter made: 975 lbs. 

Per cent, butter fat in butter = (784 -^ 975) X 
100 = 80.41 + %. Ans. 

The overrun on butter of such composition as 
tabulated below is: 24.36 per cent., based upon the 
composition of butter. 

Fat 80.41 per cent., salt 2.70 per cent., casein 1 
per cent., water 15.89 per cent. Total 100 per cent. 

Hand Separator Cream Overrun. Assuming that 
butter of the same composition is made as was made 
in the foregoing in a whole milk creamery, the loss 
at creamery being 1 per cent. 

64. The True Overrun: Butter fat received: 800 
lbs.; butter fat in butter made: 80.41%. 



48 MODERN DAIRY GUIDE 

(800 X 1) ^ 100 = 8 lbs. loss; 800 — 8 = 792 
lbs. fat made into butter; (792 -^ 80.41) X 100 = 
984.94 lbs. butter made. Per cent overrun = 984.94 
— . 800 = 184.94; (184.94 -^ 800) x 100 = 23.12% 
overrun. 

Comparison of True Overrun. 

Whole milk cream overrun: 21.875%. 

Hand separator cream overrun: 23.12%. 

Difference between the two: 1.245%. 

This means tliat for every 1 per cent, of butter 
fat saved at the creamery, there is an approximate 
increase of 1.245 per cent on the overrun, when but- 
ter is made in composition as above illustrated. 

65. Market Overrun. Hand separator cream. 

Problem: Received 800 lbs. butter fat. Made 
984.94 lbs. butter. Loss 1^4 pei" cent. 

(984.94 X IVi) ^ 100 = 12.31 lbs. loss. 

Market return weight == 984.94 — 12.31 = 972.63 
lbs. 

Per cent, overrun — 972.63 — 800 = 172.63; 
(172.63 ^ 800) X 100 = 21.58%. 

Overrun Based Upon Composition of Butter. 

Composition. 

Butter fat 80.41 

Salt 2.70 

Casein 1.00 

Water 15.89 

Total 100.00 



TO GUEATER TROFITS 49 

Problem: Received 800 lbs. fat which made 
984.94 lbs. butter; allowing 1% for mechanical 
losses. 

Solution: (800 + 1) ^ 100 = 8 lbs. lass. 800 — 8 
= 792 lbs. butter fat in butter. Overrun = 984.94— 
792 = 192.92; (192.92 -:- 792) X 100 = 24.36%. 

6(1 Comparison of Various Overruns. 

Whole Milk Cream. 

True overrun 21.875% 

Market overrun 20.35 % 

Composition of butter overrun 24.36 % 

Hand Separator Cream. 

True overrun 23.12 % 

Market overrun 21.58 % 

Composition of butter overrun 24.36 % 

The above overruns are based upon the same 
amount of. butter fat received in both milk and 
cream, and made into butter having the same com- 
position. It was assumed that the tests were prop- 
erly read. 

The composition of butter was: Fat 80.41 ])er 
cent, salt 2.70 per cent, water 15.89 per cent, casein 
1.00 per cent. For mechanical losses 2 per cent was 
allowed on whole milk cream, and 1 per cent was 
allowed on hand separator cream, on every 100 lbs. 
of butter fat received. For losses during transit IVi 
per cent was allowed on w^liole milk and on hand 
separator cream. 

Since the overrun is influenced by such a variety 
of conditions, and the calculations for determining 



50 MODERN DAIRY GUIDE 

it are based u])ou both true and false standards, it 
is not to be wondered at that our practical dairy- 
men, as well as others interested in dairying, do not 
more clearly understand this phase of the work. In 
order to more clearly understand the results em- 
bodied in monthly statements issued by creameries, 
the creamery secretary and the butter maker should 
acquaint themselves with the fundamental princi- 
ples involved, and the basis upon which the overrun 
is determined. Not only should the butter maker 
and creamery secretary know how to determine the 
overrun intelligently, but instructors and inspect- 
ors, who are sup])osed to instruct the dairymen, 
should understand this important part of creamery 
work. Demanding a given overrun, which is not in 
harmony with honest work, may lead many cream- 
ery operators to under read the test of milk and 
cream. 

67. Overrun for a Whole Milk Creamery. In 

the following, Table No. 4, is shown the overrun 
that it is possible to get from 800 lbs. of butter fat 
when butter made varies in fat content. 



Variations in Overrun. 

From the table on page 51 it will be noticed that 
when a creamery obtains an overrun of 17 — 18 per 
cent, the butter must contain 82 per cent, fat, 15 .per 
cent, water, 2.5 per cent, salt and 1 per cent, casein. 
Mechanical losses must not be more than 2.5 per 
cent., and shrinkage or allowance during transit 
must not be more than 1 per cent, of the butter man- 



TO GREATER TROFITS 



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1 





52 MODERN DAIRY GUIDE 

iifactured. As the moisture increases and fat de- 
creases in bntter the overrun increases or decreases. 
Overrun for a Hand Separator Cream Creamery. 
The following- table shows the various overruns that 
a creamery can rightly obtain, using 800 lbs. of but- 
ter fat as a basis, and making butter which varies 
in the per cent, of butter fat. 

68. Various Overruns, According Per Cent. Fat 
in Butter. (See table on page 53.) 

When hand separator cream is delivered by pa- 
trons themselves, when testing and weighing are 
properly done the overrun should come close to that 
indicated in the above table. When cream is bought 
through receiving stations the overrun is very often 
less than indicated in the foregoing table. 

69. In the tables on pages 51 and 53 is found the 

per cent of overrun which can rightly be obtained 
under the conditions presented. When butter is 
printed or moulded direct from the churn, the 
weight of the butter then constitutes the basis on 
which to determine both the true and the market 
overrun. In this case there are no losses between the 
first weight and the market weight. Unless butter so 
put up does not have full weight, the overrun ob- 
tained when butter is moulded or printed is a trifle 
less than that obtained when butter is packed in 
tubs or boxes. When butter is printed, we may, for 
practical purposes, call the market weight the 
weight for the true overrun, thus having the true 
and the market overrun the same. In print butter 
there is no difference made between the Qreamery 
and the market weight. 



TO GREATER PROFITS 



53 









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54 



MODERN DAIRY GUIDE 



The overrun is increased or decreased according 
as the per cent, of salt is increased or decreased, un- 
less the moisture is decreased and increased accord- 
ingly. The amount of casein is usually about the 
same, varying very slightly in butter made from 
good, well ripened and properly churned cream. As 
a rule the per cent, of casein increases as the quality 
of the cream changes from good to poor. It can be 
increased considerably by mechanical methods, but 
this practice should be discouraged, not only on the 
grounds of honesty, but also for the reason that an 
increase of casein is usually attended by a poorer 
quality of butter. Casein should not be considered 
a factor in controlling the composition of butter. 

Table VI. 

The Following Table Shows How Under-reading 4% 

Milk .1 to .5%, When Receiving 20,000 lbs. 

of Milk Affects the Overrun. 















b!> 






,_j 






OJ 




C 


^ OJC 


000 lbs. 
milk 
:eived. 
tests 


tter fat 
milk ac 
rding- to 
rious tes 


5s- 


0*j 

o a, 3 






r cent of 
se over- 
n due to 
derreadi 


r cent o 
urease in 
errun.du 
derreadi 




e.£SS 


O 3 _ 


1' 3 - 


— 3 


f^H O O 


^5S§ 


<u ^ > c 


4% 


800 lbs. 


784 lbs. 


80 


980 


22.50 






3.9% 


780 lbs. 


784 lbs. 


80 


980 


22.50 


25.64 


3.14 


3.8% 


760 lbs. 


78 4 lbs. 


80 


980 


22.50 


28.94 


6.44 


3.7% 


740 lbs. 


78 4 lbs. 


80 


980 


22.50 


32.44 


9.94 


3.6% 


720 lbs. 


784 lbs. 


80 


980 


22.50 


36.11 


13.60 


3.5%^ 


700 lbs. 


784 lbs. 


8 


980 


22.50 


40.00 


17.50 



TO GREATER PROFITS 



55 



From this table it will be seen tliat for every .1 
per cent of under-reading of the milk test when bnt- 
ter ha\'ing 80 per cent, butter fat is made, the over- 
run is increased 3.14 per cent., or an increase of 24.5 
pounds of butter on 800 pounds of butter fat. 



Extension of Table No. VI. 
Table VII. 




Increase in 
butter lbs. per 

.1% daily 
under-reading. 


Increase 

per day 

at 2.5c per 

pound. 


Increase 

in one 

vear of 

:m days. 


Increase 
in one year 
when 40,000 
pounds of 
milk is re- 
ceived daily. 


.1% = 24.5 lbs. 


$ 6.125 


$1,837.90 


$ 3,675 


.2% = 49. lbs. 


12.25 


3.675.00 


7,350 


.3% = 73.5 lbs. 


18.37 + 


5,511.00 


11,022 


.4% = 98. lbs. 


24.50 


7,350.00 


14,700 


.o'/f = 122.5 lbs. 


30.625 


9,186.00 


18,372 



If a person is not properly trained in reading 
tests, or is not careful in making the tests, it can 
easily be seen from the foregoing tables that great 
losses can be caused, both to the )3atrons and share- 
holders of a creamery. The lower the test of milk, 
the greater is the difference in overrun for every .1 
per cent, of over or under-reading. 



50 



MODERN DAIRY GUIDE 

Table VIII. 
71. How Over-reading Affects the Overrun. 



Over-read- 
ing- test 
by .1%. 


Butter fat 

in 20.000 

lbs. of milk 


Pounds 

of butter 

made. 


Per cent 
of true 
overrun. 


Per cent 
of false 
overrun. 


Per cent 
of decrease 
in overrun. 


Correct test 
4 % 


800 lbs. 


980 


22.50 






4.1% 


820 lbs. 


980 


22.50 


19.51 


2.99 


4.2% 


840 lbs. 


980 


22.50 


16.67— 


5.83 


4.3% 


860 lbs. 


980 


22.50 


13.95 + 


8.55 


4.4% 


880 lbs. 


980 


22.50 


11.36 


11.14 


4.5%, 


900 lbs. 


980 


22.50 


8.88 


13.62 



By reading tlie test .1 per cent, too low, on 4 per 
cent, milk the overrun is increased 3.14 per cent., 
Table VI; and by reading the test .1 per cent, too 
high on 4 per cent, milk, the overrun is reduced 2.99 
per cent.. Table No. VIII. This shows how easily 
the overrun may be reduced by reading the test 
while the test is too hot, and how easily it can be in- 
creased by reading the test when it is too cold, or by 
including the full meniscus, or by not including the 
meniscus in reading milk tests. Not only is the over- 
run affected by the above mentioned conditions, but 
not infrequently by deliberate over or under-read- 
ing of milk or cream tests. 



TO GREATER PROFITS 



72. 



The Eflect of Under-reading Cream Tests. 
Table No. IX. Assuming that 800 lbs. of butter fat 
is received in 3,200 lbs. of cream testing 25 per cent. 
Butter made contains 80 per cent, butter fat and the 
loss incident to its manufacture is 1 per cent. 

Table IX. 
The Effect of Under-reading Cream Tests. 



200 Ib.s. of 

cream. 

Test 

of cream. 


il' - 

<_, CO 

■m 4_i OJ 
O 3 I. 

..2 " 

1^.5 


O 

O 3 r- 


Per cent 
of butter fat 
in butter. 


No. of lbs. 
of butter 
made. 


C dj c 
CMo o 


Per cent of 
false over- 
run due to 
reduced 
reading-. 


Per cent 
increase of 
overrun 
l)er .5% 
rcduc. reading 


Correct test 

25 % 


800 


792 


80 


990 


23.75 






24.5% 


784 


792 


80 


990 


23.75 


26.27 


2.52 


24 % 


768 


792 


80 


990 


23.75 


28.90 


5.15 


23.5% 


752 


792 


80 


990 


23.75 


31.64 


7.89 


23 % 


736 


792 


80 


990 


23.75 


34.51 


10.76 


22.5% 


720 


792 


80 


990 


23.75 


37.50 


13.75 



The above table shows that for every .5 per cent, 
reduction in reading 25 per cent, cream, the overrun 
is increased by about 2.7 per cent. The higher the 
cream tests are, the less is the increase of the over- 
run due to reduced reading. 



58 



MODERN DAIRY GUIDE 



Table No. X, continuation of table No. IX. 
Showing- increase in lbs. and value at 25c per lb. 

Table X. 

Continuation of Above Table No. IX, Showing In- 
crease in lbs. and Value at 25 cents per lb. 



Reading's 
reduced 

from .5'/c 
to 2.5 7f- 


Butter lbs. 
increase due 
to reduced 
reading- 
daily. 


Value at 

25c per lb. 

daily. 


Value dur- 
ing one year 
of 300 days. 


Value when 

6400 lbs. is 

received 

daily for 

one year. 


.5% 


19.8 


$4.95 


$1,485 


$2,970 


1. % 


39.6 


9.80 


2,940 


5,880 


l.of/r 


59.4 ! 14.85 1 4,455 | 8,910 


2. % 


79.2 1 19.80 1 5,940 | 11,880 


2.59'r 


99. 1 24.75 1 7,425 

1 1 


14,850 



That great care should be exercised at cream 
buying stations is clearly shown in the foregoing 
tables. The amount of butter fat bought should 
check up to within 2 ]^er cent, of the amount found 
to be in the cream when tested at the central station. 
When cream is bought at a receiving station the 
overrun is very likely to be from 2 per cent, to 2i/> 
per cent., or even 4 per cent, less than when cream 
is delivered directly to the creamery. 

Butter Fat in Milk Plus One-sixth Equals the 
Amount of Butter Made. 

The approximate amount of butter which can be 
made from any given number of pounds of butter 
fat is found by adding one-sixth of itself to the num- 
ber of pounds of butter fat. This is true when but- 



TO GREATER PROFITS 5<) 

ter having about 82 V^ per cent, butter fat is made. 
This was agreed upon by the Association of Ameri- 
can Agricultural Colleges and P]xperiment Stations 
at their ninth annual conxention. 

The amount of butter which can be made from 
any given amount of butter fat also depends largely 
upon the cora])osition of butter made; therefore the 
results obtained may be either higher or lower than 
results given in the preceding pages. 

The per cent, of overrun is no true indication of 
the composition of butter, nor is the comi)osition of 
butter a true indication of the per cent, of overrun. 

73. The Effect of Over-reading Cream Tests. 

Assuming that 800 lbs. of butter fat are received in 
3,200 lbs. of cream testing 25 ]ier cent. Butter made 
contains 80 per cent, butter fat. Loss incident to 
manufacture is 1 i)er cent. 

Table XL 
The Effect of Over-reading Cream Tests. 



liOO lbs. 
11)S. of 

cream. 
Test of 
cream. 


o oj :: 
o"5 ^ 


Total lbs. of 
butter fat 
in Ijutter. 


11.5 


■A , 

::: <v 

«-■ ■>-' . 

5 0; 


Per cent of 
false over- 
run due to 
over- 
reading. 


Per cent 
of true 
overrun. 


Per cent of 
reduction 
of overrun 

by .-,%. 


Correct test. 
25 % 


800 


792 


80 


990 




23.75 




25.5% 


816 


792 


80 


990 


21.32 


23.75 


2.43 


26 % 1 


832 


792 


80 


990 


18.97 


23.75 


4.78 


2 6.5% 


848 


792 


80 


990 


16.74 


23.75 


7.01 


27 % 


864 


792 


80 


990 


14.58 


23.75 


9.17 


27.5% 


880 


792 


80 


990 


12.50 


23.75 


11.25 



(K) 



MODERN DAIRY GUIDE 



In the foreo-oing table we find that for every .5 
per cent, o^'er-reading■, the overrun is reduced about 
2.43 per cent, and grows slightly less for every .5 
per cent, as the cream increases in richness of jjut- 
ter fat. 

Continuation of table XI showing a decrease in 
overrun in pounds of butter made, and the amount 
of loss at 25c per pound, when 3,200 lbs. of 25 per 
cent, cream is read too high as in the preceding 
table. 

Table XII. 



Dercease in lbs. of 
butter per .5% over- 
reading- of cream 
tests daily. 


Dailv loss 

at 
25c per lb. 


IjOss per 

year of 

300 days. 


Loss per 

year when 

61,000 lbs. of 

cream are 

received 

daily. 


.5% = 20 lbs. $ 5.00 


$1,500 


$ 3,000 


1 % = 40 lbs. 1 10.00 


3,000 


6,000 


1.5% = 60 lbs. 15.00 


4,500 


9,000 


1 
2 % = SO lbs. 1 20.00 

1 


G.OOO 


12,000 


i 
.2.5% = 100 lbs. 25.00 


7,500 


15,000 



The necessity of proper training for operating 
the Babcock test is again emphasized by the results 
presented in the foregoing tables. When we con- 
sider the foregoing chapter in its broadest sense it 



TO GREATER TUOFITS 01 

becomes evident tliat more and better training is 
necessary for the creamery o])erator, as well as bet- 
ter laws pertaining to this phase of the dairy indus- 
try. This is necessary for the protection of those 
who wish to ])erform their work honestly amidst 
unscrupulous i)ersons. Taking a Dairy School 
course is undoubtedly the best way of gaining the 
knowledge necessary for properly ])erforming all 
the operations necessary for the handling of the 
Babcock test. 

7-t. Main Factors Affecting the Overrun. 

(a) Factors Causing an Increase in Overrun: 

1. Under-reading cream or milk tests. 

2. Reading tests when too cold. 

3. Not whirling test bottles long enough. 
-t. Short weight of test samples. 

5. Reducing the per cent, of fat in butter. 

6. Increasing the per cent, of moisture in but- 



ter, 



7. Increasing the per cent, of casein in butter. 

8. Reducing losses to a minimum. 

9. Giving short milk or cream weights. 

10. Churning at high temperatures. 

11. Working butter in wash water. 

12. Washing butter witli warm water. 

13. Overworking butter in water when soft. 

(b) Factors Causing a Decrease in Overrun: 

1. Over-reading cream or milk tests. 

2. Reading tests when sample is too hot. 

3. Black specks and flocules in sample tested. 

4. Overweight of test sample. 



62 MODERN DAIRY GUIDE 

5. Too high per cent, of fat in butter. 

6. Too dry butter. 

7. Decreasing- the per cent, of casein. 

8. Spilling milk or cream or using a leaky 
churn. 

9. Giving over weight in milk or cream. 

10. Churning very cold cream and washing in 
very cold water. 

11. Working hard butter at intervals instead 
of continuously until done. 

12. Draining butter too dry and adding cold, 
dry salt. 

13. Adding salt to cream or wash water. 

(c) Factors Affecting Overrun (Market Re- 
turns) After Butter is Made: 

1. Dropping small pieces of butter during pack- 
ing. 

2. Allowing butter to stick to churn, ladles and 
printers. 

3. Leaky butter, losing water during handling 
and transit. 

4. Kepacking hardened butter. 

5. Allowing butter to harden in churn before 
packing. 

6. Incorrect weighing of butter when packed. 



TO GREATER PROFITS 03 



CHAPTER IX. 
PRODUCING CLEAN MILK AND CREAM. 

(By Mr. C. J. STEFFEN, Milwaukee, Wisconsin. President 
International Association of Dairy and Milk Inspectors. Chief Milk 
Inspector of the Health Department of the City of Milwaukee.) 

Sometimes I wonder whether there is not a di- 
rect relation between excessive moisture in cheese 
and unclean milk. It is reasonable to expect that a 
cheesemaker can take the necessary time in hand- 
ling all processes incident to the handling of milk 
and making of good cheese when tlie milk is good, 
but he cannot do so when the milk he receives is 
overripe, gassy, unclean or otherwise defective. 

Considering such defects in milk and their detri- 
mental elfect upon the quality of cheese, it is unwise 
for patrons to demand that cheesemakers sign a 
contract pledging to make first quality or stand the 
loss. Such a demand is unreasonable considering 
that a cheesemaker has not direct control over the 
production of milk; but to a certain extent is forced 
to take the patron's milk or lose his business. 

Every time I read that a cheesemaker has been 
prosecuted for keejung his factory unclean, I know 
from this that the education of the producer along 
lines of sanitary milk ]iroduction has been delayed. 



64 MODERN DAIRY GUIDE 

The cheesemaker is mostly to blame for open, 
dry, curdy, sour and mealy cheese; while the pa- 
trons are mainly to blame for various off -flavors, 
such as barny, gassy, weedy and to some extent high 
acid in. cheese due to the production of improperly 
taken care of milk. 

Mr. Rex, of the Ohio Dairy Company, Toledo, 
Ohio, found tliat only Eight Per Cent. (8%) of im- 
purities that gain entrance to milk arising from 
unclean cows, stable and surroundings could be re- 
moved by straining; the other Ninety-two Per Cent. 
(92%) were in solution; which neither can be seen 
nor removed. This is what causes so much trouble 
for the cheesemaker. The kind and amount of fer- 
mentation present in the milk and the curd during 
the time of manufacturing the cheese clearly indi- 
cates the degree of cleanliness on those farms where 
the milk has been ])roduced. 

It is found by the results obtained from our sedi- 
ment test, that the amount of sediment found in any 
given quantity of milk is in strict relation to the 
germ content and future fermentations in the milk 
and finally in the cheese made from such milk. 
Therefore, it is advised that patrons carefully watch 
the strainer cloth as an indication of the condition 
of cleanliness in their milk. In order to reduce the 
germ content of milk to the minimum, it is advised 
to use the narrow top milk pail and keep the cows 
and surroundings clean. 

75. What Proper Care Will Do. Milk scoring 
98.3 points perfection has been produced on a dairy 



TO GREATER PROFITS 



65 



farm in a common barn scoring only 48,4 points per- 
fection. Tliis milk was drawn under cleanly condi- 
tions and cooled inmiediately to 40 degrees Flir. and 
later held at 85 degrees Fhr. for six days, contain- 
ing at the end of the sixth day only 150 bacteria per 
c. c. of milk. See Fig. 8, and 9. 

Interior and Exterior of Common Barn. 




FijiUie 7 



Fig. ^71. Interior Common Barn Scoring 48.4%. 
Milk produced in this barn scored 98.3% perfect 
and was the prize winning market milk at the Inter- 
national Dairy Show, Milwaukee, Wis., 1912. 



66 



MODERN DAIRY fJT^IDE 




Fig-iire VIII. Extei-ior of Common Barn Figure VII. 




Figure IX. 



TO (JliEATER PKOFITS 67 

Fig. IX. Interior of Model Barn Scoring 74.5%. 
The milk produced in tliis barn scored only 78.5% 
perfect or 24.8% less tlian the milk produced in the 
common barn. 

Note the contrast^ — A model dairy barn with all 
necessary conveniences for the production of per- 
fect milk, produced milk which, when scored at the 
same age as the milk jn-oduced in the common l)arn, 
scored 74.5 points perfect. This milk from the model 
barn scored 24.8 points less than that jiroduced in 
the common barn, while the model barn scored 26.1 
points more than the common one, where the milk 
scoring 98.3 points was produced. The milk ])ro- 
duced in the model barn contained 82,000 bacteria 
per c. c. of milk, against 150 bacteria per c. c. of 
milk produced in the common barn. The difference 
in quality here is due to lack of proper care and 
cleanliness at the right time. The milk from the 
model barn was held in the barn for twenty minutes 
before cooling, while the 98.3 scoring milk, pro- 
duced in the common barn was cooled at once after 
being drawn. 

This again emphasizes the need of proper meth- 
ods and care of milk during the first stages of pro- 
duction. 

It is wise to throw away a few streams of the 
first milk for the reason that the first half ])int con- 
tains the enormous number of 19,000 bacteria ])er c. 
c. of milk and test only 1.6% fat while the after milk 
contains only 4,000 bacteria per c. c. of milk. 

The need of innnediately removing milk from the 
stable and cooling at once is shown by the fact that 
in general practice when milk is removed from the 



68 MODERN DAIRY GUIDE 

stable and cooled at once, it contains 3,000 bacteria 
as against 5,000 bacteria when this was not done. 

A dairy house in which milk can properly be 
cooled and held is a necessary part of a dairy farm. 
This should receive more attention, as well as the 
better cleansing and caring for cows. The stables 
should be modern in every respect — clean, dry and 
well ventilated. The dairy house should be so lo- 
cated that the air surrounding same is pure, and it 
should only be used for dairy purposes. 

Even though Wisconsin ])roduces the best cheese 
and butter, she can produce still better cheese and 
butter as soon as the milk that is ])roduced is of bet- 
ter quality than it has been. 



TO GREATKIJ I'ltOFITS 09 

CHAPTER X. 

CONDITIONS AFFECTING MILK. 

A. Butter Faults As Affected By Conditions On 
Dairy Farms. 

77. The Dairyman Plays an Important Part in 

the success or failure of the local creamery. It is in 
a great measure in his jiower to make the produc- 
tion of fine butter possible. By neglecting to per- 
form, in a pro]3er manner the detail part of the work 
(Hunziker*) pertaining to the production of clean 
milk (Winslo\Y **) he throws a heavy responsibility 
upon the shoulders of the creamery operator. 

The insanitary conditions which still exist on 
some dairy farms are inexcusable and would not 
exist if the dairyman would only do as well as he 
knows how. Some of the methods used are out of 
harmony with modern knowledge and modern meth- 
ods of dairying. Since the dairyman reads dairy 
literature, the use of even a small percentage of the 
knowledge thus gained would do away with slack 
and old time methods. 

A Few Suggestions Regarding the Care and 
Handling of Milk and Cream on the Farm. 



* Hunziker, Otto F., Cornell Aftr. Expt , Sta. Bui. No. 11)7, 
Dec. 1901. 

** Winslow, Ken.'lm, Clean Milk, 1907. 



70 MODERN DAIRY GUIDE 

Barny Taints. This peeliiliar taint (Rogers ***) 
so widely known and occnrring- so freqnently during* 
the winter montlis, has its origin mainly in impuri- 
ties arising from manure and dusty feed. It may, 
and often does, come from stable air; from dirty 
cows or unclean udders during milking, from sep- 
arating the milk in the stable and keeping it there 
over night, and from insanitary stables and barn- 
yards. 

These taints may be pre\'ented by installing a 
perfect system of ventilation (King*), by keeping 
the cows, the stable and the barnyard clean, by 
keeping the separator clean (washing it after every 
time it is used), by separating the milk in a clean 
room separate from the barn and having the milk 
room far enough away from all stable and barnyard 
odors. 

78. In Case the Milk has Acquired such Taints, 
the creamery man must find a remedy for it. This 
taint can, in a measure, be overcome by skimming 
a heavy cream and diluting it with about ten per 
cent of clean, sweet morning milk. In addition to 
this, add from twenty to thirty per cent of a first 
class starter. Now ripen the cream to about .50 per 
cent, aciditiy and cool at once to 48° F., and hold at 
this temperature for about three hours before 
churning. If the oif-flavored cream is hand-sepa- 
rator cream, pasteurize it if possible, then ripen and 
cool the same as mentioned above. Pasteurization 
always improves such cream and should always be 



*** Rogers, L. A., W. S., Farmers, Bui. 348, 1909. 
* King, F. H., The King S3'stem of Ventilation, Seventh Ann'l. 
Kept., 1890. 



TO rTltEATEK rnoFITS 71 

used if possible. Add to this cream as heavy a 
starter as is })ossible without reducing the fat test 
below 23 per cent. Cool below churning tem])era- 
ture and hold at this temperature until ready to 
churn, which will be any time after the lai)se of 
about two hours after cooling. 

79. Cowy Flavors. The cause of cowy flavors 
in butter is not well understood. This peculiar taint 
may be the combined result of several minor causes. 
The general impression is that it is due to insuffi- 
cient cooling of the milk before the cover is put on 
the can. When milk is put warm into cans, the 
cover put on and the milk allowed to cool slowly, 
the tine flavor of the milk is spoiled. This will af- 
fect the flavor of butter, and for this reason the 
creamery operator should insist upon his patrons 
taking proper care of the milk. Care and cleanliness, 
and having a good system of cooling the milk at 
the farm, m_ay do away with this odor in the milk. 

80. Musty Flavor in Milk and Cream. This 
flavor is due to the placing of milk in cans immedi- 
ately after milking, closing the cans and allowing 
the milk to cool slowly without stirring. When milk 
has received this treatment and the weather is warm 
when it is sent to the factory, the heat from the out- 
side causes the development of a peculiar musty 
flavor. The more slowly the milk cools, after hav- 
ing been i)laced warm in the cans, the more .pro- 
nounced will be the musty flavor. This is especially 
noticeable when milk is carried for some distance in 
an oi)en wagon. 

The dairyman should cool the milk or cream 
well, stirring it at the same time before placing the 



72 



MODERN DAIRY GUIDE 



cover on the can. If the air is exceptionally cool 
and pure, leave the cover off, placing only a finely 
meshed screen over the can during the short time 
the milk may be lield at the farm. 

The creamery o]:)erator should use the same 
method in separating the milk and handling the 
cream as is indicated in the treatment of milk and 
cream for barny flavors. Pasteurization of the 
cream at the creamery is recommended, as this 
flavor will pass off to a great extent during heating 
and cooling. 

THE CARE OF MILK AT MILKING. 

81. The Small Top Milk Pail is Recommended. 
In Figure 6 will be seen three types of milk pails. 
The small to]) milk ]iail is recommended as the best 
for general purposes. Beneath the milk pails will 
be seen a list of figures showing that the wide open 
pail is not so good as the narrow top pail. 




OPEN PAIL 



SMALL-TOP TYLER, PAIL 



OSBORNE PAIL 



Figure 10. Different Kinds of Milk Pails. 



TO GREATER TROFITS 
Circular 41-1912, Wis. Exp. Sta. 



73 



Table I. Bacteria in Milk When Open and Small 
Top Pails Were Uused. 



Tatroii 


Open pail 


Small-top pail 


44 


Bacteria per c. c. 

70,000 

177,000 

64,000 

2,550,000 

296,000 

800,000 

300,000 

217,000 

36,000 

146,000 

7,300,000 

450,000 


Bacteria per c. c. 

8,000 

49,000 

32,000 

185 000 


102 


38 


22 


21 


9 000 


81 


106,000 
95,000 
37 000 


86 ; 


31 


39 


4 000 


151 ." 


49,000 
23,000 
39,000 


37 


101 




Average 


1,052.000 


50,500 





B. Cheesemakers Troubles and Helps. 

82. Main Cause of Pinholes in Cheese. For a 
number of years a eheesemaker at a certain factory 
had more or less trouble with pinholes in his cheese, 
and the trouble was finally traced to the milk de- 
livered by one patron. 

This farmer's cows were well cleaned and cared 
for, the barn was cleaned and whitewashed and had 
lime siu'inkled on the floors and the milk was taken 
from the barn and cooled in a tank of cold water. 
The eheesemaker, however, felt confident that the 
trouble was caused by the milk from this jmrticular 



74 modp:rn dairy guide 

herd, and it so happened that he had an opportunity 
to discover the cause. Wishing for a change of oc- 
cupation one summer, he went to work for this 
farmer and by careful observation he located the 
trouble. One of tlie cows being a heavy milker, 
leaked milk whenever she lay down to rest before 
being milked. This milk soaked into the plank floor 
and some of it naturally wet the cow's udder. The 
moist udder gathered up particles of dust in which 
was fermented milk and during milking some of 
these particles of dust got into the milk. The germs 
multiplied so fast that from this one cow's milk the 
whole batch of milk at the factory was contami- 
nated and this caused much trouble and financial 
losses. 

Dairymen should ask their cheesemaker to tell 
them how to make a curd test in order that they 
may know more of the condition of each cow 's milk. 
Or the dairyman may keep a set of half -pint bottles 
into which lie can put samples of each cow's milk 
and have the cheesemeker make the test. 

Dairymen should remember that it takes very 
little barn yard or stable dust in milk to make it im- 
possible for the cheesemaker to make good cheese 
from. 

83. Poor Setting of Milk, For a number of years 
the operator of a certain cheese factory had trouble 
with poor setting of nlilk. Sometimes the setting 
of the whole vat was poor and at other times the 
milk in one end of the vat did not set well. It was 
discovered that a portion of the milk in a separate 
vessel when placed upon the cheese press set per- 
fectlv, while that in the vat refused to do so. This 



TO GREATER PROFITS 75 

poor setting of the milk caused a heavy loss of but- 
ter fat and a general poor condition of the cheese. 

It was found upon investigation that the tin of 
the vat was very tliin and would spring and vibrate 
very easily when the jacket was not tilled with wa- 
ter. The stirring of the rennet into milk caused the 
vat sides to vibj-ate and these vibrations continued 
during the first stages of the coagulation of the 
milk. This naturally prevented perfect coagulation 
and produced a loose setting of the milk. 

After a wooden jacket had been ]3laced around 
the inside vat, the set was normal and there was no 
further trouble of that kind. 

The floor in a cheese factory should be solid in 
order that walking on it does not cause the vat to 
vibrate. 

The inner cheese vat should always have a jecket 
to hold the inside vat in ])lace whenever the jacket 
space cannot be filled with water. This will guard 
against vibrations caused either by jars or from the 
milk moving by stirring in the rennet and color. 
When those safeguards are provided, normal milk 
will coagulate nicely unless stirred too long. 

84. Handling Milk for Cheese Making. When 
we speak of stirring milk during cooling, we con- 
sider that the milk is in large cans and not in small 
cans. When a large canful of milk is to be cooled 
in ordinary well water occasional stirring is necess- 
sary in order to cool the milk quickly. While when 
milk as it comes from the cows is placed in a small 
shot-gun can in a tank of well water, it does not 
need stirring, but does need changing of the water 
in the tank. The longer it takes to cool milk, and 



TO JNIODEUX DAIRY GUIDE 

tlie more stirring that is required during the cool- 
ing, the greater are the chances for contamination, 
and the more trouble with pinhole, gassy and off- 
flavored cheese. 

Therefore, it is advisable to get some small cans 
for cooling milk. Procure enough cans for one milk- 
ing and when the milk is cooled it can be poured 
into larger cans and again set in a tank tilled with 
cold water. It is advisable to set the morning milk- 
ing into cold water as (juickly as the milk is 
strained, so that the natural warmth will leave the 
milk before it is delivered to the cheese factory. 

This cooling is a simple matter and can easily be 
done. When dairymen do not take good care of their 
milk, they should not blame the cheesemaker when 
the cheese is not first-class. Milk that will make 
good cheese can be produced on any farm by any one 
with ordinary intelligence and with the most simple 
and common arrangement if the detail work is 
looked after at the right time, and in the right way. 

85. Things to Remember. 

Keep your cow^ stables clean, warm and well ven- 
tilated; tiie air as free as possible from all odors and 
dust. 

Keep your cows clean; wii)e their udders with a 
clean damp cloth before each milking. 

Milking should be done quickly and quietly as 
well as in a cleanly manner. 

Milk should be separated at once after milking 
before it gets too cold. The cream from it should be 
cooled before being added to previously separated 
cold cream. Never mix warm and cold cream; cool 
it first. 



TO GREATKK rilOFITS 77 

Milk not to be separated must be cooled at once 
after milking, stirring frequently while cooling with 
the cover slightly lifted until cold; then put cover 
on tight and kee]) cold until delivered. 

Clean your separator immediately after each 
se])aration, and rinse with warm water before again 
running milk through. 

Silage must not be fed at milking time; nor 
sliould it be kept in the feeding alley between feed- 
ings, as the odor from it will contaminate the milk 
and spoil its keeping quality. 

Eemember that cream testing between 30 to 45 
per cent butter fat, brings you more money than a 
cream with less butter fat, because better and more 
butter can be made from it than from thin cream. 

Cream cans should be protected from the heat of 
the sun either by a covered wagon or with a wet 
blanket. Cream should be delivered frequently and 
in a sweet condition. 

Do not allow your cows to drink water from 
swamps, stagnant jiools, barn yards or dirty water 
at any time. This will contaminate the milk, spoil 
the flavor of the butter made from it and render 
milk unfit for making fine cheese. 

You can de])end to a certainty that when you 
give your creamery man clean and sweet milk or 
clean and sweet, rich cream, he will make from it a 
fine flavored butter, or a richly flavored, high-priced 
cheese. Are you doing this? 

When you fail to do this, your milk or cream 
should be graded into first and second grade, and 
you should not be paid full market price for badly 
cared for milk or c^-eam. 



78 MODERN DAIRY GUIDE 

When your butter buyer complains about the 
quality of your butter, do not blame the buttermaker 
unless you have done your part in delivering a good 
quality of milk or cream. Butter buyers will pay 
you what your butter is worth. 

Do not ])ermit cows to wade in sloughs. 

Do not wet the lingers in the milk, nor milk with 
the hands dripping wet. 

Do not feed hay or any dusty feed just before 
milking. 

Do not use pails or cans having open seams. 

Have all the seams soldered full in order to pre- 
vent anything lodging in cracks. 

Use good tin ])ai]s and cans. Old and rusty 
utensils should never be used. 



TO GREATER PROFITS 79 



CHAPTER XI. 
WHEY SEPARATION AT CHEESE FACTORIES. 

(By G. H. BENKENDORF, V. W. Dairy School, Madison, Wis.) 

We find that the losses of the fat in the whey 
vary with the kind of cheese manufactured. Where 
the so-called American cheese is made the losses in 
the whey approximate close to .3 of one per cent dur- 
ing the entire year. At certain seasons of the year, 
in June for instance, the loss may be rather low, 
while at other times the loss may be so high as .4 to 
.5 of one per cent. Some investigators have found 
the average loss in the whey during the entire sea- 
son as high as .36 of one per cent. 

An observation made in Sheboygan county by 
careful investigators showed that the drippings 
from the milled curd of a 5000 pound vat of milk 
amounted to 58 pounds testing 11.0 per cent fat. 
This no doubt was an exceptional case, but to get 
from the same amount of curd 40 pounds of drip- 
pings testing 8.0 per cent fat, is not unusual. 

A friend of mine in Manitowoc county reported 
that during June he was able to recover 2.52 lbs. fat 
per 1000 pounds of milk; during December 3.94 lbs.; 
during the entire season the average received was 
2.7 per 1000 lbs. of milk or .3 of one per cent fat in 



so MODERN DAIRY GUIDE 

tlie whey. This young man made these observations 
in a factory operating on the ''pound for 10" sys- 
tem and it was to his interest to keep the losses 
down as much as possible. Our observations at the 
Dairy School corroborate these figures as being very 
conservative and fair. 

86. Much Fat Lost In Swiss Factories. Those 
of you acquainted with the manufacture of Swiss 
cheese appreciate the enormous am'ount of fat lost in 
the whey where Swiss cheese is made. The high 
temperature em])loyed, the fine cutting, and the 
rough treatment that the curd receives necessarily 
cause great losses of fat in the whey. Such whey 
tests .7 to .8 of one per cent and even uj) to one per 
cent, or in other words from 20 to 30 per cent fat 
delivered to a Swiss cheese factory goes into the 
whey and is lost unless an effort is made to recover 
the same. 

Conservative estimates on the amount of cheese 
made in Wisconsin during the past season place the 
amount at over 160,000,000 pounds. This, as you 
know, is about half of the total amount of cheese 
made in the United States. Assuming that it took 
10 pounds of milk to make one pound of cheese, we 
have the enormous amount of 1,600,000,000 pounds 
milk used in the process of manufacture. Again, 
assuming 90 pounds of whey as a by-product per 100 
pounds of milk used, w^e are safe in estimating that 
the total whey amounted to 1,140,000,000 pounds. 
Now using the very conservative figure of .3 of one 
per cent fat lost we get 4,320,000 pounds of fat 
which could have been recovered. Personally I be- 
lieve it amounted to over 5,000,000 joounds on ac- 



TO GKEATEK PROFITS 81 

count of the great Swiss elieese industry in this state 
and the higli loss of fat in the whey produced from 
this type of cheese. 

87. Recovery Not As Difficult As Formerly 
Thought. A good whey se])arator is now regarded 
as part of the equipment of an up-to-date factory. 
American cheesemakers and foreign clieesemakers 
testify to the profitableness of using them. Cheese- 
makers in American factories wlio have kept accur- 
ate data will agree that by careful work they can 
recover about three pounds of fat per 1000 pounds 
of whey on the average during the entire season, 
providing of course that a good whey separator is 
used. This whey fat in the shape of whey cream 
finds a very ready market in Wisconsin when it is 
properly cared for. 

The care of whey cream offers no unusual dif- 
ficulty; it should test from 45 to 50 per cent fat; it 
should be cooled immediately and should be deliv- 
ered at least every other day. Such cream will bring 
the highest market price. A friend of mine near 
Spring Green receives 2 cents above Elgin for such 
cream during the hottest months of the year. Of 
course if a cheesemaker skims a thin cream, does not 
cool it ])roi)er]y and delivers it only twice a week, 
he can not expect a good price. Such cream accpiires 
a whey flavor which is very objectionable and makes 
it impossible to manufacture first class butter from 
the cream. 

It may be argued by some i)atrons that whey 
wliich lias been separated has no feeding value and 
is not worth hauling home. Such patrons, however, 
are badly mistaken, for the food value of the small 



82 MODERN DAIRY GUIDE 

amount of fat removed from the whey can easily be 
re])laeed by adding a ]:»ound of cornmeal to each 
100 pounds of whey. The value of whey as a food 
lies chiefly in its albnmen and its milk sugar content 
and not in the small amount of fat which it contains. 
While it is true that the fat it contains has some 
feeding value, we must remember that butter fat is 
worth from 500 to 700 dollars a ton and hence is too 
high priced to feed to hogs profitably. 

88. Use The Exhaust Steam To Pasteurize With. 
While making arrangements to separate the whey 
many cheesemakers use the exhaust st«am to 
pasteurize the same. This calls for little additional 
expense and certainly is very commendable. Pas- 
teurization will not only tend to prevent the spread- 
ing of tuberculosis among the farm animals in the 
neighborliood, but the whey will get back to the 
patrons sweet, which they are sure to appreciate. 
The cheesemaker also is benefited because the labor 
of cleaning the whey tank becomes a pleasure rather 
than an irksome task. 

Cheesemakers who have tried separating and 
pasteurizing the whey report that the patrons in- 
variably like such whey a great deal better than tlie 
whey which has not been heated and separated. 
These makers claim that they get a better grade of 
milk following the introduction of these methods on 
account of the patrons not taking home the sour 
whey in the milk cans. Tlie advantage alone is suf- 
ficient to pay for the trouble of separating and pas- 
teurizing the whey. 

Let us briefly look at the gross proceeds derived 
from the sale of whey cream and the cost of operat- 



TO GREATER TROFITS 83 

mg a sei)arator. As stated previously the avera.a,'e 
amount that may be recovered in the whey at an 
American cheese factory will approximate very 
close to 2,7 per 1,000 lbs. of milk, which for a factory 
receiving- 5,000 pounds of milk would be about 13.5 
pounds of fat per day. This cream if properly cared 
for and delivered frequently will sell for a good 
price. I have data showing that the average price 
received by one cheesemaker from May 1 to Decem- 
ber 1, 1912, was 30 cents per pound fat. He received 
two cents above Elgin, but had to pay the transpor- 
tation charges, which amounted to Vo to % cents per 
])ound fat. 

89. Calculations Involved. On the basis of 28 
cents, or Elgin, 13.5 ])ounds of fat would be worth 
3.78 cents or 76 cents per 1000 pounds of milk. In 
the case of a Swiss clieese factory the amount would 
be so much greater that one wonders why there 
should be the least hesitancy in installing a separa- 
tor to recover the fat lost. 

There are two very important reasons why the 
hand skimming method is a bad practice: First, the 
method is very wasteful, particularly where "cold 
skimming" is practiced. Professor Farrington some 
eight years ago obtained data showing that .3 per 
cent fat is left in the whey after skimming, which, 
as was shown, is the average amount left in the 
whey at American cheese factories. In other words, 
one out of every three ]iounds of fat in the whey is 
lost by this method. 

The second objection to "cold hand skimming" 
is the fact that the cream is of poor grade, it will 
test low and the aciditv is so g-reat that salable but- 



84 MODERN DAIRY GUIDE 

ter cannot be made from it, hence the cream will not 
bring the price it should. 

Where "hot skimming'" is practiced the results 
are somewhat better, but there is considerable extra 
labor involved. The cream is sweet, but very thin. 
No doubt this method is to be preferred to the 
"cold" method, but neither the hot nor the cold 
methods can begin to e([ual the good results ob- 
tained by a modern whey separator which will de- 
liver a cream testing 45.0 to 50.0 per cent fat — a 
point which must not be overlooked if the best re- 
sults are desired. 

90. Cost Of Equipment. The cost of installing 
a good separator with com])lete outfit depends 
greatly on the equi|)ment of the factory. As a rule 
$450 to $500 will fix a factory up very nicely. This 
will not, however, supply the engine and the boiler. 
Steam turbine separators apiiear to be popular on 
account of re(]uiring less room, ease of oi)erating, 
etc. 

As to the fuel required to separate, let me refer 
to an investigation made in Sheboygan County 
where whey butter was made. (I obtained the fol- 
lowing data from Cir. 161, B. A. I., Department of 
Agriculture.) The coal was carefully weighed and 
it was estimated that the cost of the fuel used to 
separate the whey and to make the butter amounted 
to IV2 cents |)er ])ound of butter. A steam engine 
was used at this factory. Assuming that it costs the 
same to separate one pound of fat, we would have 
in a 5,000 lb. factory, 13.5 ]iounds fat (the whey fat 
recovered per day) times IV-i cents, or close to 20 
cents for the cost of the fuel. At the rate of $5.00 



TO GKEATKU I'ltOFITS 85 

})er ton tliis would mean 80 ])oinids of coal per day, 
wliicli I think is a very liberal estimate of the 
amount of coal which would be nsed. This is at the 
rate of four cents per 1,000 |)Ounds of milk. It may 
be possible to reduce this by using a gasoline engine, 
many cheese factories being already equipped with 
them. 

The question may be raised as to the de])recia- 
tion of the plant and the interest on the investment 
of $500.00. I think we can safely assume the fol- 
lowing: 

Interest on investment, .$500 @ 6% $30.00 

Depreciation, 10% 50.00 

Oil 5.00 

Repairs 15.00 

Odds and ends such as insurance, etc 5.00 

Total for one year $105.00 

Where a season's run extends for seven months, 
we would have $105.00 divided by 7, which would 
give us $15.00 per month, or 50 cents per day, or 10 
cents per 1,000 pounds of milk. I do not think that 
anyone would question these figures as being too low 
to cover dei)reciation, interest in investment, etc. 

91. Division Of Profits. The question now 
arises, what share of the gross proceeds from the 
sale of the cream shall go to the cheesemaker? What 
part shall go to the patron? And here lies the ob- 
struction that is preventing to a great extent the 
rapid introduction of the whey separator into our 
factories. I do not see whv there should be anv dif- 



86 MODERN DAIRY GUIDE 

ficulty whatever regarding the matter. Before in- 
stalling the machinery to do this work it is well to 
have a clear and definite nnclerstanding with yonr 
patrons. 

I note that in many factories one half of the 
gross receipts goes to the patron and one half to the 
maker. In some factories the makers allow the pa- 
trons three or fonr cents extra per 100 pounds of 
milk, this amount being about one-half the gross 
proceeds. 

I have gi\'en this matter considerable thought 
and believe tliat the following method is fair and 
just to all concerned: That the patrons purchase and 
install the separator without expense to the factory 
man, except such labor as would be required to jnit 
it in place (arrangements to this effect can probably 
be made with any supply liouse) ; the patrons' pro- 
ceeds of the first cream check received to pay for 
the installation of the equipment; when paid for the 
equipment of this part of the cheese factory to be- 
long to the patrons, the cheesemaker to receive as 
his share, 25 cents per 1,000 pounds of milk received 
at the factory: the cheesemaker to pay for his fuel, 
oil, and keep the machine in repair. In a 5,000 pound 
factory he would receive $1.25 per day for his work 
and the expenses connected with it. The cost of 
fuel, oil, and repairs ought not to exceed 25 cents per 
day, leaving him $1.00 for his additional labor, 
which I believe to be a fair compensation. 

Where 8,000 pounds of milk is received the 
cheesemaker 's part would l)e $2.00. It would always 
be an easy matter to compute the cheesemaker 's 



TO GREATER PROFITS 87 

share at the end of the month. If it should be im- 
])ossible at any time for the eheesemaker to separate 
the whey it would only take a few minutes to make 
an adjustment. The patrons would also know just 
how much they received each month from the sale 
of whey cream. 

Charging A Set Price For Making. 

Again some argue that it would be better to 
charge one-fourth cents per pound for making, 
which would net the eheesemaker about the same 
per 1000 pounds of milk, but offer several objections. 
First, in case the whey is not separated it would be 
somewhat more complicated to calculate the amount 
due the maker. Second, in case of competition there 
would be a tendency to commence to underbid and 
drift back to the same price for making that was 
paid before the separator was installed. I believe 
the proceeds from separating the w^iey and the 
charges for making cheese should be kept separate, 
as they represent two lines of work. In case the 
eheesemaker has to put in the equipment I feel that 
he should be allowed ten cents more per 1,000 
pounds of milk to compensate for the depreciation 
and interest on the investment. 

On the basis suggested we would have the di- 
vision as follows, in case 70 cents were the gross re- 
ceipts for the whey fat per 1,000 pounds of milk. 

eheesemaker 25c 

Owner of equipment 10c 

Patron 35c 



70c 



88 MODERN DAIRY GUIDE 

I favor the patrons' owning the equipment for 
se})arating' whey, because within a short time they 
will have the machinery jmid for and then they will 
receive one cent extra per 100 pounds of milk deliv- 
ered. If for any reason the market price of fat goes 
down the cheesemaker will receive the same amount 
of money, and it is right that he should, for the 
amount of work and expense remain the same. 



Attractive Permanent Inexpensive 
Poured Concrete Houses 

Can be built according to 

THE MEYER METHOD 

(PATENTED) 

By Anybody, Anywhere and 
With Ordinary Tools 

NO EXPENSIVE OUTFIT IS REQUIRED 

Simple Homemade Wooden Forms are used 
over and over. No Fitting, Trueing, Align- 
ing or Bracing of Forms is required 

NO LUMBER IS WASTED 

Houses Built by the MEYER METHOD are 
WARM in WINTER COOL in SUMMER 

DRY AT ALL SEASQNS 

No other kind of Wall Construction Gives 
As Good Results for the Money Spent. 



FOR FURTHER INFORMATION ADDRESS 

ADOLPH F. MEYER, C. E. 

1000-3 Gertnania Life Building 
ST. PAUL, MINN. 



TWO MEYER METHOD HOUSES 




Inventor's Home at St. Paul, Minn. Thoroughly Tested. 




United States Government House for Dam Tender, Gull Lake 
Dam, 10 miles from nearest town Brainerd, Minn. 



They Win On Merit 

For Purity, Strength 
and Reliability 

Ghr. Hansen's Danish 
DAIRY PREPARATIONS 



DANISH BUTTER COLOR 
DANISH CHEESE COLOR 
DANISH RENNET EXTRACT 
LACTIC FERMENT CULTURE 
CHEESE COLOR TABLETS 
RENNET TABLETS 

are the Leaders and indorsed by most of the Prize Winning butter 
and cheese makers. The hi^h standard of this line is well and 
widely known; the reputation for superior quality established. 

DAIRYMEN and CREAMERYMEN who use these preparations 
are strong in praise of the Chr. Hansen QUALITY, — always pure, 
uniform, strong and reliable. 

THE BEST IS ALWAYS THE CHEAPEST. 



Chr. Hansen's Laboratory, 

LITTLE FALLS, N. Y. 



D. H. BURRELL & COMPANY 

LITTLE, FALLS, N. Y. 

Manufacturers of the Most Complete and Up-to-date Line 
of Specialties for the Handling of Milk in Any Quantity, 
and for the Manufacture of Butti r and Cheese. 

The "SIMPLEX" Line of Dairy Specialties 



Link Blade Cream Separators. 

Combined Churns and Butter Workers. 

Cream Ripeners. 

Internal Tube System of Pasteurizing and Cooling Milk. 

Sanitary Tubular Coolers. 

"Facile" Babcock Milk Testers. 

"B. & W." Double Surface Milk Heaters, and Check Pumps. 

"Lapham" Brand Seamless Cheese Bandage. 

Cheese Presses. Cheese Vats, Etc. 

Chr. Hansen's Celebrated Danish Dairy Preparations. 



We are also Manufacturers of the Burreli-Lawrence- 
Kennedy Milking Machines, and will gladly send copy of 
catalogue telling of the advantages of machine milking, and 
information regarding the production of certified milk. 



D. H. BURRELL & COMPANY 

LITTLE, FALLS, N. Y. 



STOP THE LEAK 

A poor cow in the herd is worse than a hole in the 
milk pail. Stop the leak by getting rid of the cow 
that eats more than her product pays for. It is easy 
to detect her if you ov/n an 

"Official" Mmk Mill( Tester 




This is a high grade hand 
power tester which costs 
you but little yet will 
make big money for you. 
Made of best material; 
has noiseless gears; runs 
easy ; can be screwed to 
table or bench, or clamped 
for temporary use. Prices 
include all necessary 
glassware and full direc- 
tions for making tests. 

NET PRICES 

No. 1 2-bottle, for milk $4.00 

No. 2 4-bottIe, for milk 5.00 

No. 3 2-bottIe, for milk and cream 4.50 

No. 4 4-bottle, for milk and cream 5.50 

We manufacture the most complete line of apparatus 
and supplies for dairy farmers, milk dealers, 
creameries, cheese factories, and ice cream factories. 
Catalogs free. Address nearest office. 

The Creamery Paclcage Mfg. Co. 



Minneapolis, Minn. 
Omaiia, Neb. 



CHICAGO, ILL. 

Waterloo, la. 
Philadelphia, Pa. 



Kansas City, Mo. 
Albany, N. Y. 



Modern Buttermal^ing 
and Dairy Arithmetic 

By MARTIN H. MEYER. 



Testing milk or cream for fat or acidity. 

Commercial starters in but'ermaking. 

Cream ripening and churning. 

Controlling moisture in butter. 1 6 pages. 

Butter faults, their cause, prevention and possible remedies. 

Pasteurization of cream for buttermakirg. 

Pasteurization of milk and cream for city supply. 

Determination of moisture in butter. 

Book ^^- Dairy Arithmetic. 
The overrun— how influenced. 
Standardization of milk and cream for city milk supply plants 

and ice cream makers. 
Creamery problems and their solution. 

Over 306 pages of modern methods on your work for 
only $1.50, postpaid. 



B. H. Rawl, Chief of Dairy Division, Washington, D. C, says; 

"This book seems to be a most valuable addition to dairy literature and I am satisfied 
that it will fill an important place in educational work along dairy lines. " 

"In Need of Just Such a Book." 

This book contains many valuable poin s for both the practical operator and the dairy 
student. We long have been in need of just such a book. — L. G. Rinkle, Instructor in 
Dairying, University, Columbus, Mo. 

"No Dairy Student Should Be Without It." 

I consider this book to be very practical throughout, h is a book which no dairy student 
should be without. — Prof M. Mortensen, Head of Dairy School, Ames, Iowa. 



MARTIN H. MEYER 

432 N. Warren Street, Madison, Wisconsin. 



3tp 10 1913 



